Pastry Chef bei Select Restaurants

OVERVIEW
The pastry cook is responsible for the production in the pastry shop. The pastry cook produces
fillings, tarts, pies, decorated cakes, fancy cookies, and chocolate pieces. Required to maintain a
sanitary work area. Also responsible for following recipes, meeting production schedule, and
cooperating with service staff to provide guest satisfaction.
SPECIFIC RESPONSIBILITIES
1. Adhering to standards of personal cleanliness and proper uniform at all times.
2. Displaying courteous disposition to guests, co-workers, and purveyors, exemplifying hospitality
standards, handling requests and complaints with guest satisfaction as priority.
3. Cooperating with management and co-workers, assisting others with duties as needed,
communicating suggestions for improvement in a positive fashion. Exhibiting punctuality,
dependability, and, if the need arises, willingness to work non-scheduled shifts.
4. Adhering to Select recipes at all times, consistently receiving high ratings during F.A.C.T.
tastings. Ensuring that last orders served meet quality standards.
5. Complies with all portion sizes, quality standards, department rules, policies, and
procedures.
6. Prepares sponges, fillings, toppings, frostings, icings, and assembles them into tortes, cakes,
and pies.
7. Decorates cakes, pies, tortes, and other pastries.
8. Prepares garnishes for pastries and other desserts.
9. Prepares mousses, cookies, and cakes for brunch.
10. Assists the chef in the production of brunch and special occasion desserts.
11. Correct selection and safe use of knives, hand tools, utensils, and equipment to decorate,
weigh, measure, maintain holding temperature, bake, cook, whip, refrigerate, fold, grate, pipe,
coat, or otherwise produce food in the pastry shop.
12. Proper storage and rotation of food items pertaining to station.
13. Completing other duties as assigned by supervisor