Pastry Cook Job Description

This Pastry Cook sample job description can assist in creating a job application that will attract job candidates who are qualified for the job. Feel free to revise this job description to meet your specific job duties and job requirements.

Introduction / Job Description

The Pastry Cooks responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items.

Duties & Responsibilities

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Check production schedule and par
• Establish priority items for the day
• Prepare all menu items following recipes and yield guides, according to departmental standards.

Requirements

• Proficient in English or Spanish
• Ability to stand on your feet for several hours
• High School diploma or equivalent vocational training certificate
• Certification of culinary training or apprenticeship preferred.
• Demonstrates adequate pastry skills and operations
• Be able to plan and prepare for restaurant, catering and special events

Skills

• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

Custom Question

If you were a pastry, what would you be and why?