Pastry Cook
Core
Prepare, bake, and produce pastry items, desserts, and confections for hotel outlets and events while maintaining strict food safety and sanitation standards.
Role type
Pastry Cook
Builds
Pastry items, cakes, pies, cookies, 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 compliance, portion control, equipment operation (mixers, ovens, sheeters), menu adaptation for dietary needs, shift management
Preferred skills
Advanced pastry duties, customer service, problem-solving, flexibility for 24-hour operations, ability to lift 50 lbs
Technologies
Convection ovens, rack ovens, proofer, pot stove, tilting kettle, sheeter, mixers, ice cream/sorbet machine, scales
Responsibilities
Prepare and set up pastry stations, bake breads and quickbreads, assemble and garnish pastries, mix and freeze ice creams, maintain cleanliness and sanitation, follow production schedules, communicate with team and guests, perform end-of-shift cleaning and restocking
Seniority
Individual Contributor, operational level