Pastry Cook
Core
Production of pastry items, baked goods, and desserts for hotel outlets and events.
Role type
Pastry Cook
Builds
Pastry items, breads, cakes, cookies, confections, ice creams, and sorbets for hotel guests and events.
Domain
Hospitality / Culinary Arts
Deliverable
physical/clinical work
Required skills
Pastry preparation and baking, dough handling, knife skills, food safety and sanitation, portion control, menu adaptation for dietary needs, equipment operation (mixers, ovens, sheeters), inventory management, shift handover communication.
Preferred skills
Advanced pastry execution, problem-solving in fast-paced environments, guest service orientation, process optimization.
Technologies
Convection ovens, rack ovens, proofer, pot stove, tilting kettle, sheeter, mixers, ice cream/sorbet machine, scales.
Responsibilities
Prepare menu items according to brand standards and recipes; bake, cool, and garnish pastries, cakes, and breads; mix and freeze ice creams and sorbets; maintain cleanliness and sanitation of work areas and equipment; adhere to food safety and storage procedures; communicate with colleagues during shift changes; perform end-of-shift cleaning and restocking.
Seniority
Individual Contributor, entry to mid-level