Job Summary:
The Pastry Cook is responsible for preparing, baking, and finishing a wide variety of pastries, desserts, breads, and other baked goods. This role requires precision, creativity, and adherence to recipes and presentation standards while maintaining a clean and organized work environment.
Key Responsibilities:
Prepare and bake pastries, cakes, breads, tarts, cookies, and other baked goods according to recipes and production schedules.
Assist in the creation of new dessert items, seasonal specials, and display pieces.
Measure, mix, and prepare doughs, batters, fillings, icings, and glazes.
Monitor oven temperatures, baking times, and overall product quality.
Decorate and finish desserts to required presentation standards.
Maintain cleanliness, sanitation, and organization of workstations and baking equipment.
Ensure proper storage of ingredients and finished products to maintain freshness.
Follow all food safety and hygiene regulations.
Assist in inventory management and ordering of pastry ingredients and supplies.
Work collaboratively with the kitchen team to meet service deadlines.
Qualifications:
Previous experience as a Pastry Cook or in a professional bakery setting preferred.
Knowledge of baking techniques, dessert decoration, and food safety practices.
Strong attention to detail and creativity.
Ability to follow recipes precisely and consistently.
Good organizational and time management skills.
Ability to work early mornings, weekends, and holidays as required.
Culinary or pastry school training is preferred, but not always required.
Physical Requirements:
Ability to stand for extended periods.
Lift and carry up to 25 kg (55 lbs).
Work in a warm, fast-paced kitchen environment.