Required Years of Experience
1 year
Job Details
Working closely with the team, and taking instruction from the Pastry Chef. Your main responsibility is to ensure exceptional standards and a high quality for each dish is delivered.
SUMMARY OF DUTIES AND RESPONSIBILITIES:
- Consulting with the executive chef and pastry chef to plan menus.
- Executing pastry orders for catered events and accommodating special requests.
- Demonstrating skill in baking pastries, desserts, cakes, cookies, sweets, and pies.
- Applying classic pastry baking techniques when preparing traditional pastries.
- Monitoring equipment and ensuring all specialized pastry baking tools are in working order.
- Maintaining the good running order of specialized pastry baking equipment.
Skills
- Previous experience as a Pastry Cook within a 5* hotel or luxury restaurant
- Knowledge of a variety of local and international food ingredients and correct methods of preparation
- Excellent communication skills
- Excellent team working skills
- Superb attention to detail and driven by delivering exception standards
- Demonstrate a flair for producing exquisite dishes, and coming up with new and exciting concepts to contribute to menu planning and seasonal changes
- A passion for food
- Resilience and drive to get things right fist time
Hours Required: 40 hours per week on a flexible rota, where weekends will be required for you to work.
To carry out any other tasks required from time to time by management.
Comply with all company procedures as issued by management
Compensation Details
Compensation: Hourly ($22.00 - $24.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Wellness Program, Education Reimbursement Program
Required Skills
Previous Experience as a Pastry Cook Within a 5* Hotel or Luxury Restaurant
Ability to Work Collaboratively With a Team
Previous Experience as a Pastry Cook
Strong Organizational Skills
Knowledge of a Variety of Local and International Food Ingredients and Correct Methods of Preparation
Creativity in Menu Development
Knowledge of Local and International Food Ingredients and Preparation Methods
Adaptability to Changing Demands and Requests
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Awards / Distinctions
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