The Pastry Cook is responsible for working in conjunction with the pastry team to produce superior quality baked goods and desserts in sufficient quantities to meet the demands of the guests for each meal produced. Reports directly to the Pastry Chef
Ongoing communication with the Chef to discuss preparation of all baked items, dessert components and function desserts.
Daily production, handling, storage, rotation and service of all baked items (these include: breads, muffins, scones, cookies, cakes, dessert components, custards, gelatos, sorbettos, chocolates, etc).
Ensure proper storage, handling and rotation of all pastry goods
Ensure quality, consistency, taste and presentation of all products of the pastry kitchen meet standards
Monitor waste using current waste tracking system
Monthly creation of lunch express dessert under the direction of the Chef
Ensure that food spoilage and waste are kept to a minimum
Assist Kitchen team as required
Ensure cleanliness of the bake shop area, including storage areas, refrigerators/freezers and all equipment
Maintain personal cleanliness throughout shift
Assist with execution of menu changes
Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve on both