Duties & Responsibilities
The Pastry Cook/ Baker is responsible for carrying out operations and productions that take place in the kitchen such as scaling recipes, mixing, portioning and baking according to signature recipes. The ideal candidate will be passionate about baking, high quality, customer satisfaction and safety of the work place, as well as have a positive attitude, flexibility, and clear communication.
KNOWLEDGE AND RESPONSIBILITIES
- Scaling all recipes and follow procedures
- Follow baking instructions and is confident with usage of large ovens
- Must be able to prioritize and finish all tasks assigned for the daily baking. Work independently in those moments when the supervisors are not immediately available
- Receive stock and store food in designated containers and storage areas in an organized and timely manner
- Inform supervisors when any equipment is not working properly and anticipate when food supplies are getting low
- Keeps a clean work station and assist in soft cleaning all kitchen areas before leaving shift
- Perform other related duties as assigned based on evolving business needs
- Maintaining the kitchen production process to maintain the work place safe and hygienic for all employees.
SKILLS
- Be detail oriented, passionate about high quality, able to work in a fast pace environment and multi-task
- Ability to problem solve, clearly communicate and maintain a positive attitude on a daily basis
- Quick learner and ability to follow recipes strictly
- NYC Food Handler’s Certificate preferred (required within 1 month of employment), food sanitary safety practice/procedure knowledge
- Relevant prior experience as a baker is required
- Flexible working hours, including weekends, early morning and evenings, when necessary.
- Capable of working in a fast-paced, production environment.
Pay: By the hour / Range based on experience. Starting from $16.50
