Pastry Cook
Core
Prepare daily production of artisan breads, laminated doughs, cakes, cookies, tarts, and chocolates for banquet and à la carte service in a fast-paced luxury hotel kitchen.
Role type
First Cook / Chef de Partie (Pastry & Baking)
Builds
Fresh baked goods, pastries, and desserts for hotel guests
Domain
Hospitality / Luxury Hotel / Pastry Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Artisan breads, laminated doughs, recipe scaling, station management, team mentoring, cost control, food ordering, equipment maintenance
Preferred skills
Culinary school diploma, Red Seal Certification, luxury hotel experience
Technologies
Birchstreet
Responsibilities
Prepare daily production of fresh breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates, and other bakeshop items; Support junior pastry cooks by reinforcing consistency, scaling accuracy, and proper technique; Train, mentor, and provide real-time coaching to cooks below Chef de Partie level; Monitor kitchen expenses by minimizing food and labor costs, reducing waste, placing food orders, and submitting equipment repair work orders
Seniority
Mid-level IC (3-4 years experience)