Pastry Cook

PASTRY COOK

OVERVIEW:

Chardon is seeking a full-time Pastry Cook in Houston, Texas. The Pastry Cook is responsible for preparing all mise-en-place, and production items, for any pastry menu item such as pastries, desserts, breads, and other baked goods.  They are responsible for all components and accompaniments for these dishes.

RESPONSIBILITIES:

·        Act with integrity, honesty and knowledge that promote the culture, values of Braicom Hospitality

·        Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.

·   Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

·        Understands completely all programs, procedures, standards, specifications, guidelines and training programs.

·        Displays consistent attention to detail and follow through of all restaurant policies.

·        Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.

·        Must be able to stand and exert well-paced mobility at least 8 hours in length.

·        Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

·        Must be able to exert well-paced ability in limited space.

·        Must be able to lift up to 20 lbs. on a regular and continuing basis.

·        May be required to lift trays of food or food items weighing up to 20 lbs.

·        Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.

·        Talking and hearing occur continuously in the process of communicating with supervisors and other employees.

·        Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

·        Requires manual dexterity to use and operate all necessary equipment.

·      While performing the duties of this job, the Pastry Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl.

REQUIREMENTS:

·        1 years of kitchen preparation and cooking in an upscale restaurant.

·        1-2 years-experience in high volume or fine dining pastry kitchens.

·        Ability to communicate effectively with management and staff.

·        Excellent critical thinking and decision-making skills.

·        Utilizes a variety of cooking styles, methods, techniques, trends.

·        Organize all the various prep items needed from different areas and outlets.

·        Follows sanitation procedures and organization of work area(s).

·        Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.

·     Plan, prep, set up and prepare quality products in all areas of pastry department to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams.

·        Prepare all menu items following recipes and yield guides, according to department standards

·        Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.

·        Minimize waste and maintain controls to attain forecasted food cost.

·        Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.

·        Adhere to all health code regulations and standards.

·        Maintain food and supply inventory and notify management of restocking requirements.

·        Ability to work varied shifts, including nights, weekends, and holidays.