Pastry Cook

Primary Role: Specialize in and oversee the process of baking pastries, desserts, cakes, cookies, sweets, pies, creating confectionery and other pastry-based items for a a-la-carte dining restaurant and catering establishment and ensure all duties are completed as per listed below in everyday responsibilities
Kitchen Systems Responsibilities: Assist Head Chef by maintaining the Food safety logs.
Everyday Responsibilities:
To:

• Arrive 5 minutes early to your shift, with a clean uniform according to the uniform standards in your employment contract, clock in and save your clock in docket for future reference.
• Consult with the Head chef and other chef de parties to plan menus.
• Execute and supervise the Pastry Cook with pastry orders for the ala carte menu, catered events by accommodating special requests.
• Demonstrate and train skills in baking pastries, desserts, cakes, cookies, sweets, and pies.
• Create enticing confectionery decorations and delicious pastry fillings, as well as keeping abreast of new pastry baking techniques.
• Apply and train classic pastry baking techniques when preparing traditional pastries.
• Add novel, creative, and delicious pastry items to the existing selection.
• Monitor equipment and ensure all specialized pastry baking tools are in working order.
• Maintain the good running order of specialized pastry baking equipment.
• Prepare prep list and keeping pastry section records.
• Ensure food preparation and serving areas are safe and sanitary.
• weigh, measure, mix and bake with ingredients according to recipes, and Head Chef's instructions
• Assist other Chef de parties during emergencies or rush periods
• Assist with the day-to-day operations and running of the kitchen
• Ensure you clock in and out correctly during your shift.
• Ensure that high standards of food and customer service are always provided.
• Demonstrate respect for all colleagues.
• Manage quality control, hygiene, and health and safety.
• Ensure the requirements of the Employee Manual are adhered to and upheld.
• Check and sign invoices and quality of goods as required
• Assist and follow Head Chefs' directions for cleaning and minor maintenance of kitchen equipment.
• In case you forget to clock in or clock back in after the break please write the timings down on the attendance register next to the roster, continual failure may result in a delay to your pay
• Your finish time on your roaster is to be as a guide if required to extend your shift the period will not exceed one hour unless mutually agreed.

Mandatory Skills or qualifications:

• Developing professional workplace communications.
• Demonstrate timely, clear, and respectful communications. Can record basic notes, update logs with accuracy and legibility.
• Can operate computers and utilise basic features of word processing programs.

Mandatory Attributes:

• Able to work effectively in a team.
• Able to lead by example and resolve minor workplace frictions without support.
• Ability to work unsupervised with the basic tasks once the task been demonstrated and trained.