Pastry Cook 1

Position Summary

The Pastry Cook – Beginner is an entry-level culinary position responsible for assisting in the preparation, portioning, baking, finishing, and packaging of pastry and dessert products in accordance with Noble Village Group standards.

This role supports daily production of items such as cakes, pastries, breads, Japanese desserts, packaged sweets, and seasonal specialty items. The Pastry Cook – Beginner works under direct supervision and is expected to develop foundational pastry skills while maintaining strict adherence to quality, food safety, and brand presentation standards.

Production Support

·       Follow standardized recipes and production sheets exactly as written

·       Weigh and measure ingredients accurately using digital scales

·       Assist in mixing batters, doughs, creams, and fillings

·       Portion, shape, pipe, and prepare products for baking

·       Monitor baking times and temperatures under supervision

·       Assist with finishing and decorating products (glazing, garnishing, packaging, labeling)

·       Maintain consistency in size, appearance, and quality of all items

Japanese Pastry & Product Familiarity

·       Develop working knowledge of Japanese ingredients and desserts such as:

·       Mochi

·       Dorayaki

·       Castella

·       Anko (red bean paste)

·       Matcha-based desserts

·       Understand flavor balance and presentation expectations in Japanese-style pastry

Food Safety & Compliance

·       Follow all food safety and sanitation procedures

·       Maintain a clean and organized workstation at all times

·       Properly label, date, and store ingredients and finished goods

·       Comply with all local health department regulations

·       Follow proper allergen control procedures

Inventory & Organization

·       Assist with daily ingredient prep and par levels

·       Notify supervisor when ingredients are low

·       Rotate stock using FIFO (First In, First Out) principles

·       Help maintain clean storage areas (dry storage, walk-in, freezer)

Team & Professional Development

·       Take direction from Pastry Manager or Lead

·       Accept feedback and implement corrections quickly

·       Demonstrate a willingness to learn new techniques

·       Work collaboratively with kitchen and café teams

·       Maintain punctuality and consistent attendance

Required Qualifications

·       High school diploma or equivalent preferred

·       Entry-level experience in baking, pastry, or food preparation preferred but not required

·       Basic understanding of kitchen equipment (mixers, ovens, scales)

·       Ability to follow written recipes precisely

·       Ability to stand for extended periods

·       Ability to lift up to 40 pounds

·       Strong attention to detail

·       Ability to work in a fast-paced production environment

·       Preferred Qualifications

·       Familiarity with Japanese desserts and ingredients

·       Experience working in a bakery, café, grocery bakery, or food hall environment

·       Basic knife skills and safe food handling knowledge

Key Competencies

·       Accuracy and consistency

·       Cleanliness and organization

·       Coachability

·       Time management

·       Team collaboration

·       Quality awareness

Work Environment

·       Commercial kitchen setting

·       Exposure to heat, flour, sugar dust, and refrigerated storage

·       Early morning, weekend, and holiday shifts may be required depending on location