The Pastry Cook 2 prepares all pastry items, maintains control charts of all food items produced and trains new employees.
- This person maintains a high degree of cleanliness throughout the cooking area.
- The Pastry Cook 2 is also responsible for opening and closing checklists and production of daily menu items.
- Pursuant in learning new techniques and assisting the Pastry Chef to build a more broad knowledge base
- Must be able to read and follow menus and recipes and compute basic mathematical calculations.
- This person must be able to work a flexible schedule.
- Banquet and restaurant plated desserts.
- General bakery production – understanding of 3 stations