Pastry Cook 3 (Baker) - Caribe Royale Orlando Hotel

Scope of Position

The Pastry Cook 3/Baker role is part of the pastry department and is responsible for supporting daily pastry, bread and dessert production. This position assists with preparation, execution, and organization of pastry and bread items according to established recipes and standards. The role works closely with the Pastry Cooks and Pastry Chefs to ensure consistency, quality and efficiency in all pastry operations.

Position Requirements

• Professional demeanor appropriate for a four-diamond environment.
• Follow plating and display standards.
• Good working knowledge and fundamentals of pastry, basic kitchen operations, and sanitation.
• Maintain composure and objectivity while under pressure and stressful situations.
• Must be a team player, flexible and able to adapt to any situation that may arise daily.
• Requires good communication skills, both verbal and written.
• Able to assimilate complex information, including data from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• A food handling certification must be completed within the first 90 days of employment.

Responsibilities

• Assist in the preparation of and production of pastries, desserts, breads, and other baked goods.
• Follow standardized recipes, portioning guidelines, and plating presentations.
• Maintain cleanliness and organization of the pastry kitchen, including workstations and storage areas.
• Ensure proper handling, labeling, and storage of all food products in compliance with food safety standards.
• Decorate and present desserts on the menu in a consistent way.
• Support mise en place preparation for daily service and special events.
• Assist with basic baking techniques such as mixing, measuring, baking, and finishing.
• Skilled in preparing dough from scratch, mixing ingredients, proofing, shaping, scoring, and baking a variety of breads while maintaining high quality and food safety standards.
• Measure and mix ingredients according to recipes and production schedules.
• Operate commercial mixers, proofers, ovens, and other bakery equipment.
• Monitor dough fermentation, proofing, and baking times to ensure consistent quality.
• Collaborate with Pastry Cook and Pastry Chefs to ensure smooth kitchen operations.
• Maintain inventory of prepped items every week by properly labeling and storing ingredients.
• Ensure the pastry section of the kitchen adheres to health and safety regulations set by the Pastry Chefs and the property.
• Time management skills to deliver orders in a timely manner and avoid wasting food.
• Perform any reasonable requests made by the manager or supervisor.

Education

• High School diploma or GED
• Graduating from a culinary arts program or apprenticeship is preferred, or a minimum of 3 years’ experience in a pastry kitchen and/or 2 years of commercial bread-making experience.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.
• Ability to work flexible schedules including early in the morning, holidays and weekends.
• Ability to multitask and think clearly in high stress and intense situations.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing, walking, reaching and bending throughout shift.
• Ability to push and/or pull 100 lbs.
• Ability to lift up to 50 lbs.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.