POSITION TITLE: PASTRY CHEF REPORTS TO: EXECUTIVE CHEF/ CHEF DE CUISINE POSITION SUMMAR Y The Pastry Chef is responsible for the preparation of all pastry items, in accordance with proper recipe and company guidelines. Duties and Responsibilities • Personally responsible for all breads, desserts, pastries for a la carte items, and banquet events preparation of designated items. • Must be able to execute all pastry menu items. • Ensure consistency in timing, plating and taste of all desserts. • Has a complete understanding of work safety and emergency procedures. • Full understanding of how to read food tickets. • Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides. • Ensure that all food products are prepared to maintain our quality standards consistently at all times resulting in positive feedback. • Maintain expected timeliness of orders from the kitchen to the dining room. • Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Executive Chef or Executive Sous Chef on Duty. • Assure that all daily cleaning and organizational standards are met consistently throughout the day in both pastry storage and production areas. • Perform all duties while following all health department sanitation requirements • Carrying out all requests and orders from the Corporate/ Executive Chefs. • Ordering all pastry products alongside Chefs/ Purchaser, based on our quality standards, at competitive prices. • Train all pastry cooks to produce consistently all components of our desserts. • Complete any other task given with enthusiasm, dedication and professionalism. • Scheduling of all pastry employees. • Motivate and inspire pastry employees. QUALIFICATIONS/PRIMARY JOB REQUIREMENTS ▪ Minimum 4-6 years professional pastry cooking experience ▪ Health department issued food handlers permit ▪ Basic product identification knowledge in produce and all pastry items, as well as equipment. ▪ Understand basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching, in addition to proficiency of all pastry cooking techniques and terms. ▪ Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others. ▪ Possess good math and English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed.