Pastry Assistant

The Pastry Assistant supports the Pastry Chef and culinary team in the preparation, production, and presentation of high-quality pastries, desserts, breads, and other baked goods. This position plays an important role in maintaining the consistency, creativity, and presentation standards expected of our culinary operation.

The ideal candidate has a passion for baking and pastry arts, strong attention to detail, and the ability to work efficiently as part of a collaborative culinary team in a fast-paced hospitality environment.

Essential Duties and Responsibilities

• Assist with the preparation, baking, and production of pastries, cakes, breads, desserts, and other baked goods in accordance with established recipes and quality standards.
• Support the Pastry Chef in the development and execution of new desserts, seasonal offerings, and menu items.
• Ensure all pastry and bakery items meet established standards for quality, consistency, taste, and presentation.
• Assist with decorating, finishing, plating, and preparing desserts and pastries for restaurant, banquet, catering, and special event service.
• Follow recipes, production schedules, portion specifications, and presentation guidelines accurately and consistently.
• Maintain a clean, organized, and sanitary work area, including proper care and cleaning of equipment, utensils, and work surfaces.
• Properly store, label, rotate, and handle food products in accordance with food safety and sanitation standards.
• Monitor product and ingredient levels and communicate inventory or supply needs to culinary leadership.
• Minimize food waste through proper preparation, storage, handling, and portioning practices.
• Work collaboratively with culinary and food and beverage team members to support efficient kitchen operations and exceptional guest experiences.
• Follow all established safety, sanitation, and food-handling policies and procedures.
• Participate in training and development opportunities to continue building pastry, baking, and culinary skills.
• Perform other duties as assigned to support the needs of the culinary operation.

Education

• High school diploma or equivalent preferred.
• Culinary or pastry arts education or certification preferred but not required.

Experience

• At least one year of experience in a professional kitchen, bakery, pastry operation, or similar culinary environment preferred.
• Previous experience preparing pastries, desserts, breads, or other baked goods is strongly preferred.

Knowledge, Skills, and Abilities

• Working knowledge of basic pastry, baking, and food preparation techniques.
• Ability to accurately follow recipes, measurements, preparation instructions, and presentation standards.
• Strong attention to detail with a commitment to quality and consistency.
• Ability to manage multiple priorities and work efficiently in a fast-paced kitchen environment.
• Strong organizational and time-management skills.
• Ability to work effectively both independently and as part of a team.
• Basic knowledge of food safety, sanitation, and proper food-handling practices.
• Effective communication skills and the ability to interact professionally with team members and leadership.
• Willingness to learn, accept feedback, and continue developing culinary and pastry skills.

Work Environment and Scheduling

This position works primarily in a professional kitchen environment and requires the ability to work around heat, ovens, kitchen equipment, and food preparation areas. Scheduling flexibility is required and may include early mornings, evenings, weekends, and holidays based on operational needs.