BOH - Pastry Cook (Early AM)

Saho Hospitality Group•New York, NY

6d•Onsite

About The Position

The Pastry Cook is responsible for following written instructions with precise measurements to create a very specialized product, specifically cakes and sponges. This role involves a range of tasks from ingredient preparation and mixing to artistic decoration and menu development.

Requirements

Good knowledge in French techniques (European pastries).
Early 4:30 am start time.
English speaking.
5 days a week.
The ability to work as part of a team, and personal cleanliness.
Very basic food handling, preparation, and cleaning skills are welcomed.
Ability to communicate and understand direction in English to ensure safety in the workplace.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Time management and ability to work under pressure to manage high volume of production.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 30lbs.

Nice To Haves

Weekends possible

Responsibilities

Measurement and mixture of ingredients according to recipe.
Decoration of mousse cakes, glazing, sponges, preparing and decorating cakes and tarts.
Assistance in planning and execution of the dessert menu and cakes.
Testing and tasting of recipes together with the Executive Chef.
Development of new and maintaining of existing cake designs and recipes.
Use exact measurements and pay strict attention to timing.
Setting time cycles for products.
Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
Draft a list of products and ingredients needed for ordering.
Keeping the kitchen organized, clean, and a sanitary station.
Artistically creating and decorating cakes, showpieces or centerpieces.
Experimentation with new flavors in assistance with the Executive Chef.
Know all safety buttons and shut offs within your work area.
Update inventory.
Wrap, label, and date all items.