I believe in giving your customers the highest quality product you possibly can. Create new pastry items when requested by Executive Pastry Chef, Date all food containers and rotate as per policies, Ensure that all perishables are kept at proper temperatures, Check pars for shift use, determine necessary preparation, freezer pull and line set up; check for any out-of-stock items or possible shortages; return all food items not being used to designated storage areas and cover/date all perishables, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per policies, Prepare bread items according production schedules of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service, Ability to work independently and have great attention to detail, Assist in kitchen preparation work for next shift, Set-up and break down of pastry station for lunch and/or dinner service completed in a timely manner, Plating desserts as specified by management accurately and consistently, Good interpersonal communications skills required, Managing Diversity: Proven ability to work with a variety of people, based not only on legally protected classifications but also differences in communication styles, learning styles and other differences, Self-motivated: Derives satisfaction from producing excellent pastry goods, Ethics and Values: Demonstrated ability to maintain the highest ethical standards in the work environment, Integrity and Trust: Demonstrated skill in earning and keeping co-worker and direct reports’ trust, Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment, Self-motivated, organized, fast and even-tempered, Ability to work on slippery surfaces, and work well under pressure, Ability to work long hours standing in one area and in extreme heat to perform essential job functions, The ability to produce all breakfast pastry items, i.e. This includes purchasing and wearing slip resistant safety shoes when performing all job duties, Prepare and bake cakes, cookies, pies, puddings, or desserts, according to recipe, Measure/Scale ingredients, using measuring cup, spoons, scales, Convert recipes quickly into larger or smaller batches, Mix ingredients to form dough or batter, using electric mixer or by hand, Shape dough for cookies, pies, and fancy pastries, using pie dough roller and cookie cutters or by hand, Prepare and cook ingredients for pie fillings, puddings, custards, icings or other desserts per the recipe, Maintain fresh product by assisting in stocking foods in all areas, ensuring FIFO is followed, Ability to come up with ideas to utilize extra and long in date products, Decorate and/or finish cakes, pies and pastries. - Instantly download in PDF format or share a custom link. Follow correct food handling procedures. Iam YASH MAHEY, currently pursing my final year 5 th semester of Bachelors in Catering Technology and Culinary Arts at Culinary Academy of India. regularly and up to 50 lbs on occasion; must be able to push/pull cart of up to 50 lbs, Prepares doughs and batters following written recipes, Decorates and finishes baked cakes, pies and pastries, Assembles and fills requisitions for outlets, Maintains a clean and sanitary work area throughout the entire shift, One year of experience as a baker or previous training within the pastry department or at a culinary school, Previous experience producing baked goods and pastries on a large scale, Comfortable with all aspects of pastry kitchen, Responsible for preparation of pastries and understanding the timing of food production and to have all components of ready for consumption, Ability to prepare pastries according to production guidelines and recipes, Must be trained to safely operate all kitchen equipment, Minimum six months experience as a Pastry Cook for a 4 or 5 star hotel or restaurant, Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders, Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line, Prepare, bake and finish cakes, pies, French Pastries, creams tarts and other dessert items according to recipe and presentation specifications, Prepare requisitions for food product for following day's production, Prepare/create show pieces not limited to sugar and chocolate. ’ ll have the opportunity to learn the baking Skills necessary to a! 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