Pastry Cook

Description

Summary: 

Prepares and bakes cakes, cookies, pies, puddings, or desserts in accordance with the specifications set forth by the Pastry Chef/Pastry Sous Chef. Works a la carte and buffet dessert stations as needed.

Essential Duties and Responsibilities include, but are not limited to the following;   

• Measures and mixes ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand.
• Shapes dough for cookies, pies and fancy pastries.
• Places shaped dough portions in greased or floured pans and inserts them in oven.
• Adjusts drafts or thermostatic controls to regulate oven temperatures.
• Prepares and cooks ingredients for pie fillings, puddings, custards, or other desserts.
• Pours filling into pie shells and tops filling with meringue or cream.
• Mixes ingredients to make icings and decorates cakes and pastries.
• Blends colors for icings and for shaped sugar ornaments and statuaries.
• Handles the preparation and distribution of desserts for all banquets, parties and restaurants.
• Assist with all aspects of the Pastry Shop.
• Works independently in the absence of the Pastry Chef/Pastry Sous Chef.
• Communicates with members, co-workers, management and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Performs other duties as assigned by the Pastry Chef/Pastry Sous Chef.

Knowledge, Skills and Abilities:    

• Requires knowledge of bakeshop machinery and baking procedures.
• Basic knife skills required.
• Requires solid understanding of food preparation.
• Ability to stand on one place for extended periods of time.
• Ability to verbally communicate well in English and in writing.
• Ability to understand and carry out verbal and written instructions in English.
• Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
• Must be able to multi-task and work in a fast-paced environment.

Supervisory Responsibilities:

This job does not have supervisory responsibilities.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Pastry or Culinary diploma from a culinary or vocational school, Associate degree or equivalent from accredited college, minimum of one-year related working experience and/or training at a high-end country club, hotel or restaurant; or equivalent combination of education and experience.

Language Ability:
Ability to communicate well in English. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

Math Ability:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:
No requirements.

Certificates and Licenses:
Serve Safe Certification.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must regularly lift and /or move up to 30 pounds, frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The employee is occasionally exposed to fumes or airborne particles and vibration.

The noise level in the work environment is usually loud.

Qualifications