PRIMARY OBJECTIVE OF POSITION :

Prepares, produces, and bakes pastries and desserts including but not limited to : breads, muffins, breakfast pastries, petit fours, petit gateaux, entremets, ice creams and sorbets, cookies, bars and plated desserts for restaurant outlets, banquets, private kitchen amenities and special functions.

RESPONSIBILITIES AND JOB DUTIES :

Produces the above mentioned products at a high quality level and per the standards outlined by the Executive Pastry Chef on a consistent basis.

Ensures that product is appropriate in size, flavor, texture and apperance.

• Effectively and efficiently communicates production needs and relevant kitchen information to colleagues and the Executive Pastry Chef.
• Effectively and efficiently manages production needs on a daily and weekly basis with limited assistance.
• Demonstrates the ability to accurately and consistently follow recipes.
• Keeps adequate supply of all prepared products on hand (managing proper pars ) and ensures the proper storage and refrigeration of same.
• Sets and resets daily pars on all products to ensure freshness.
• Utilizes any and all leftovers into usable products.
• Keep s workstation neat and orderly - "clean as you go".

SPECIAL SKILLS REQUIRED :

• Skilled pastry professional with knowledge of pastries and baked goods.
• Knife handling skills.

EDUCATION REQUIRED :

High School graduate or equivalent required. Culinary or pastry apprenticeship preferred.

EXPERIENCE REQUIRED :

Culinary school graduate and / or One to two years baking experience.

LICENSES OR CERTIFICATES :

None needed.

EOE, Including Disability / Veterans

Last updated : 2024-04-30