BRG Pastry Cook Job Description:

Prepares and produces menu items to recipe standards in a quick and efficient manner. The pastry cook is responsible for preparing all the components for desserts and assembling them. They also make all the bread and any other necessary dough for the restaurant. They should be very creative and constantly coming up with new ideas for dessert. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

ESSENTIAL FUNCTIONS:

• Making all bread for the restaurant.

• Executing components of various desserts.

• Following recipes perfectly to maintain a standardized product

• Able to keep up with an ever-rotating list of items needing to be prepared.

• Following a par sheet and prep list daily to ensure all items are properly stocked and the restaurant is prepared for service.

• Maintaining a clean and sanitary work environment throughout the entire shift.

• Scrubbing floors and deep cleaning work area at the end of each shift.

• Operating an oven, stovetop, large mixers, and other kitchen equipment appropriately and safely.

• Making various types of ice cream and sorbet.

• Understanding the various reactions between certain foods when combined with heat, cold, and various chemicals. Also understanding the proper order of combining food items to produce the correct outcome.

• Understanding all food safety guidelines and procedures.

• Proper plating of dishes, knowledge of various plating techniques.

• Communicating any changes, shortages, or variations of menu items to chef, managers, and staff.

• Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc

• Having proficient knife skills. Being able to execute different cuts and use various knives.

• Being able to work different stations and follow different recipes:

• Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs. Never presenting subpar food to be served and correcting any errors quickly.

• Plating dishes correctly as instructed by the chef. Knowing all necessary plating techniques.

• Maintaining a clean work environment throughout the shift. Properly replacing items after using them and wiping down work surfaces regularly.

• Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves.

• Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift.

• Understand & follow food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management.

• Remain organized throughout shift to ensure timeliness and accuracy of all food orders.

• Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item.

• Track and report any food waste.

• Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day.

• Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed

• Exhibit creativity and enthusiasm for food.

• Able to work in a team environment

• Maintain necessary communication with all other team members and management to achieve accuracy of orders placed.

• Comply with safety rules and regulations, including the proper handling of all relevant equipment.

• Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety.

• Work efficiently and complete required tasks within assigned time fra