Job Description
Job Description
POSITION TITLE: PASTRY CHEF
REPORTS TO: EXECUTIVE CHEF/ CHEF DE CUISINE
POSITION SUMMARY
The Pastry Chef is responsible for the preparation of all pastry items, in accordance with proper
recipe and company guidelines.
Duties and Responsibilities
• Personally responsible for all breads, desserts, pastries for a la carte items, and banquet
events preparation of designated items.
• Must be able to execute all pastry menu items.
• Ensure consistency in timing, plating and taste of all desserts.
• Has a complete understanding of work safety and emergency procedures. •
Full understanding of how to read food tickets.
• Fully understand the importance of and have the ability to utilize standard recipe cards
and plating guides.
• Ensure that all food products are prepared to maintain our quality standards
consistently at all times resulting in positive feedback.
• Maintain expected timeliness of orders from the kitchen to the dining room. • Ensure that
all given tasks are completed daily before you leave for the day and that you communicate
your departure with the Executive Chef or Executive Sous Chef on Duty. • Assure that all
daily cleaning and organizational standards are met consistently throughout the day in both
pastry storage and production areas.
• Perform all duties while following all health department sanitation requirements •
Carrying out all requests and orders from the Corporate/ Executive Chefs. • Ordering all
pastry products alongside Chefs/ Purchaser, based on our quality standards, at competitive
prices.
• Train all pastry cooks to produce consistently all components of our desserts. •
Complete any other task given with enthusiasm, dedication and professionalism. •
Scheduling of all pastry employees.
• Motivate and inspire pastry employees.
QUALIFICATIONS/PRIMARY JOB REQUIREMENTS
▪ Minimum 4-6 years professional pastry cooking experience
▪ Health department issued food handlers permit
▪ Basic product identification knowledge in produce and all pastry items, as well as equipment.
▪ Understand basic cooking methods: braising, poaching, roasting, steaming, sauté,
grilling, blanching, in addition to proficiency of all pastry cooking techniques and
terms.
▪ Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and
have the ability to train and monitor others.
▪ Possess good math and English skills for calculating, communicating, writing
requisitions/ completing food inventories and for retrieving information as
needed.