PT-Pastry Cook

Essential Duties & Responsibilities

• Prepare and bake pastries, desserts, breads, cakes, cookies, pies, and other baked goods.

• Follow recipes, production schedules, and established preparation procedures.

• Measure and mix ingredients accurately to ensure consistent results.

• Prepare ingredients and perform necessary prep work for daily pastry production.

• Decorate and finish pastries and desserts with attention to presentation and detail.

• Assist with dessert preparation for restaurant service, special events, banquets, and hotel functions.

• Maintain proper food handling, sanitation, and cleanliness standards at all times.

• Properly label, date, store, and rotate ingredients and finished products.

• Monitor inventory and communicate low-stock items or supply needs to management.

• Minimize food waste while maintaining quality and freshness.

• Maintain clean and organized workstations, ovens, mixers, refrigerators, and other pastry equipment.

• Follow all health department, food safety, and hotel policies and procedures.

• Work efficiently while meeting production deadlines and service requirements.

• Assist other members of the culinary team as needed.

• Perform other duties as assigned by the Executive Chef or management.

• Previous pastry, baking, or professional kitchen experience preferred.

• Culinary or pastry school education is a plus.

• Knowledge of basic baking techniques, measurements, and food preparation.

• Ability to follow recipes and instructions accurately.

• Strong attention to detail and presentation.

• Ability to work independently and as part of a team.

• Ability to work in a fast-paced environment and meet deadlines.

• Ability to stand for extended periods and lift/move supplies as needed.

• Must be able to maintain a clean, organized, and sanitary work area.

• Flexibility to work mornings, evenings, weekends, holidays, and special events as business needs require.