Pastry Cook

1 month ago

Chicago, United States The Langham Chicago Full time

PRIMARY OBJECTIVE OF POSITION: 

Prepares, produces, and bakes pastries and desserts including but not limited to: breads, muffins, breakfast pastries, petit fours, petit gateaux, entremets, ice creams and sorbets, cookies, bars and plated desserts for restaurant outlets, banquets, private kitchen amenities and special functions. 

RESPONSIBILITIES AND JOB DUTIES: 

Produces the above mentioned products at a high quality level  and per the standards outlined by the Executive Pastry Chef on a consistent basis. Ensures that product is appropriate in size, flavor, texture and appearance. Effectively and efficiently communicates production needs and relevant kitchen information to colleagues and the Executive Pastry Chef.  Effectively and efficiently manages production needs on a daily and weekly basis with limited assistance.  Effectively and efficiently multitasks and balances multiple products at once while maintaining aforementioned quality and consistency standards.  Demonstrates the ability to accurately and consistently follow recipes. Keeps adequate supply of all prepared products on hand (managing proper “pars”) and ensures the proper storage and refrigeration of same. Sets and resets daily pars on all products to ensure freshness.  Utilizes any and all leftovers into usable products.  Keeps workstation neat and orderly - "clean as you go".

SPECIAL SKILLS REQUIRED: 

Skilled pastry professional with knowledge of pastries and baked goods.     Knife handling skills.  

EDUCATION REQUIRED: 

High School graduate or equivalent required. Culinary or pastry apprenticeship preferred.

EXPERIENCE REQUIRED: 

Culinary school graduate and/or One to two years baking experience.

LICENSES OR CERTIFICATES: 

None needed.

EOE, Including Disability, Veterans

Source: Hospitality Online

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