Pastry Cook
Core
Full responsibility for daily bakery and pastry production including bread, desserts, and baked goods prepared both par-baked and from scratch to support high-volume guest service.
Role type
Senior Pastry Cook (High-volume institutional/hotel)
Builds
Bakery and dessert menus for 1000+ to 4000+ guests per day
Domain
Hospitality / Food Service
Required skills
From scratch baking, menu creation, night-shift supervision, allergen-aware recipe modification, food safety compliance (HACCP/PCHF), equipment sanitation, product rotation and storage management, operational cost analysis
Preferred skills
Culinary/pastry degree or certification, Food Handler Card
Technologies
None stated
Responsibilities
Prepare and bake goods from scratch, supervise night-shift employees, restock pastry shelves, ensure compliance with food safety standards, monitor product rotation and storage, collaborate with culinary leadership on menu efficiency
Seniority
Senior, hands-on IC