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Must be able to execute fundamental techniques of baking/pastry work.
Assembly and production of multiple ingredients or multiple step projects.
Working on projects requiring stronger knife skills than a Pastry Cook I.Help with the preparation and set up of daily family meal.
Labeling, dating and highlighting work as trained by table coordinator.
Contributes to daily closing duties including but not limited to washing work surfaces, sweeping and mopping.
Safety and SanitationMust have a valid food handlers card.
Adhere to established safety, sanitation and accident prevention principles.
Take extra care to prevent the use of contaminated products in any process of food preparation.
PL
Paula LeDuc Fine Catering & Events
Pastry Cook
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What they do
A Baker assembles ingredients and bakes breads, pastries, or a variety of other baked goods. May specialize in baking a particular product, such as bread or cakes, or specialize in a particular style of baking. Works in an independent bakery, restaurant, grocery store, or food manufacturing facility.
$41,340 / year median in California
+8% projected growth
Job Description
Position Summary:
A Pastry Cook II supports the Culinary Production Teams efforts by lending support to Pastry and Savory production by gathering, assisting and preparing items utilizing fundamental mixing/baking/ forming skills.Position Responsibilities:
ProductionAble to calculate and properly scale recipes.Must be able to execute fundamental techniques of baking/pastry work.
Assembly and production of multiple ingredients or multiple step projects.
Working on projects requiring stronger knife skills than a Pastry Cook I.Help with the preparation and set up of daily family meal.
Labeling, dating and highlighting work as trained by table coordinator.
Contributes to daily closing duties including but not limited to washing work surfaces, sweeping and mopping.
Safety and SanitationMust have a valid food handlers card.
Adhere to established safety, sanitation and accident prevention principles.
Take extra care to prevent the use of contaminated products in any process of food preparation.