Pastry Cooks

About the Role

Pastry Cook The Pastry Cook is responsible for pastry and baking production, following the directive of the Pastry Chef,

for all hotel outlets. The baker is responsible for the quality and timeliness of the product and for the cleanliness

and organization of the pastry shop. Job Description Coordinate production of all baked goods and dessert items ordered

by the outlets Plan and organize production, purchasing and scheduling Control food and labor costs Produce the highest

quality standards for bakery and pastry Demonstrate a thorough knowledge of all pastry cooking and decorating techniques

and skills: Possess thorough knowledge of methods of preparation of classical and modern desserts, breads and pastries

Responsibilities

• Perform core duties as described.

Requirements

• Relevant experience or willingness to learn.

Benefits

• Benefits per job description.

Compensation

To be discussed.

Location & Schedule

Per job description.

How to Apply

Use the “Apply” button.