Reports To: Executive Chef
Profile: The Pastry Cook works alongside the Pastry Chef making scratch desserts for a full service restaurant and banquet department. This position also includes the plating of desserts and communication with other departments. This position will adhere to 21c procedures and standards to maintain a safe, orderly and sanitized kitchen.
Specific Responsibilities:
Understands menu and techniques to execute items
Produces scratch desserts following 21c recipes.
Plates banquet desserts and assists Garde Manger station in the restaurant on occasion.
Owns assigned service period.
Relays important information to line staff and Front of House in the Pastry Chef’s absence
Maintains a clean and organized workspace and storage.
Stays aware of local, state and federal sanitation laws.
Understands and practices proper use and maintenance of major kitchen equipment, including stoves, refrigeration units, knives, slicers and dish machines.
Other duties as assigned by supervisor or manager.