PGA National Resort
POSITION OBJECTIVE
The position of a pastry cook is creating desserts, pastries, and baked goods.
ESSENTIAL JOB FUNCTIONS Preparing a variety of baked items like cakes, cookies, pies, and bread. Following traditional and modern recipes to ensure quality. Decorating pastries and desserts to enhance presentation. Monitoring baking progress and maintaining equipment. Managing inventory for baking supplies. Collaborating with chefs to design seasonal menus and new creations. Supervising pastry staff and ensuring adherence to food safety regulations QUALIFICATIONS
High school education, cooking school or culinary institute education or equivalent experience. 3 - 5 years' experience in a Pastry shop setting of a Hotel or Bake Shop. Basic Pastry culinary knowledge is expected for this position. Ability to operate, maintain and clean all equipment used during shift. Must be able to work a flexible schedule including day/night shifts, weekends and holidays SKILLS SET
Technical Skills:
Baking Techniques: Proficiency in kneading, tempering, laminating dough, and icing. Recipe Knowledge: Ability to follow complex recipes and create new ones. Food Safety: Understanding hygiene and food safety regulations to maintain a clean and safe kitchen. Decoration Skills: Expertise in decorating pastries and desserts to enhance their visual appeal. Soft Skills:
Creativity: Innovating new recipes and designs for desserts. Attention to Detail: Precision in measurements and presentation. Time Management: Efficiently managing baking schedules and deadlines. Teamwork: Collaborating with chefs and kitchen staff to ensure smooth operations OTHER SKILLS
Language Skills: Ability to read all menus and Recipes.
Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.
PHYSICAL DEMANDS
While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke
WORK ENVIRONMENT
Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.
The position of a pastry cook is creating desserts, pastries, and baked goods.
ESSENTIAL JOB FUNCTIONS Preparing a variety of baked items like cakes, cookies, pies, and bread. Following traditional and modern recipes to ensure quality. Decorating pastries and desserts to enhance presentation. Monitoring baking progress and maintaining equipment. Managing inventory for baking supplies. Collaborating with chefs to design seasonal menus and new creations. Supervising pastry staff and ensuring adherence to food safety regulations QUALIFICATIONS
High school education, cooking school or culinary institute education or equivalent experience. 3 - 5 years' experience in a Pastry shop setting of a Hotel or Bake Shop. Basic Pastry culinary knowledge is expected for this position. Ability to operate, maintain and clean all equipment used during shift. Must be able to work a flexible schedule including day/night shifts, weekends and holidays SKILLS SET
Technical Skills:
Baking Techniques: Proficiency in kneading, tempering, laminating dough, and icing. Recipe Knowledge: Ability to follow complex recipes and create new ones. Food Safety: Understanding hygiene and food safety regulations to maintain a clean and safe kitchen. Decoration Skills: Expertise in decorating pastries and desserts to enhance their visual appeal. Soft Skills:
Creativity: Innovating new recipes and designs for desserts. Attention to Detail: Precision in measurements and presentation. Time Management: Efficiently managing baking schedules and deadlines. Teamwork: Collaborating with chefs and kitchen staff to ensure smooth operations OTHER SKILLS
Language Skills: Ability to read all menus and Recipes.
Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.
PHYSICAL DEMANDS
While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke
WORK ENVIRONMENT
Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.