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.


  • 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


  • 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?

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