Pastry Cook

Amara at Paraiso•Miami, FL

About The Position

The Pastry Cook prepares and portions food products according to standard recipes, portion sizes, cooking methods, and quality standards. The role uses a daily prep list to complete assigned duties, maintains and stocks kitchen stations for service, and ensures dishes are presented and garnished properly. The Pastry Cook is responsible for the quality of products served, proper handling, storage, and rotation of products, and keeping the workstation and kitchen sanitary. The role follows opening and closing checklists, reports equipment or food-quality issues and product shortages promptly, attends scheduled employee meetings, and submits proposed recipes to the Pastry Chef for approval. Other related duties may be assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty. The position reports to the General Manager, Executive Chef, Chef de Cuisine, and Pastry Chef.

Requirements

At least 1 year of experience in kitchen preparation and cooking.
Ability to read, speak, and interpret documents in clear English.
Ability to communicate clearly with managers and kitchen personnel.
Ability to reach, bend, stoop, frequently lift up to 50 pounds, and stand for extended periods of up to 10 hours.
Ability to apply common-sense understanding to written, oral, or diagrammed instructions and address problems involving several concrete variables in standardized situations.
Ability to perform the essential duties satisfactorily, with reasonable accommodations available for individuals with disabilities.
Interpersonal skills including maintaining confidentiality, listening without interrupting, keeping emotions under control, and remaining open to others' ideas.
Oral communication skills, including clear and persuasive speaking, listening for clarification, and responding well to questions.
Written communication skills, including clear writing, editing, adapting writing style, presenting numerical data, and interpreting written information.
Ability to follow policies and procedures, complete administrative tasks correctly and on time, support organizational goals and values, and respect diversity.
Planning and organizational skills, including prioritizing, using time efficiently, setting goals, organizing tasks, and developing realistic action plans.
Professionalism, including tact, respect, composure under pressure, responsibility, and follow-through.
Dependability, including following instructions and management direction, keeping commitments, and completing tasks on time or communicating an alternate plan.

Responsibilities

Complete opening and closing checklists and refer to the Daily Prep List at the start of each shift.
Prepare meats, seafood, poultry, vegetables, and other food items using kitchen equipment.
Follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Portion food products according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary workstation and kitchen equipment.
Close the kitchen according to the station checklist and assist others with closing.
Attend scheduled employee meetings and bring suggestions for improvement.
Promptly report equipment or food-quality problems to the Chef de Cuisine/Kitchen Manager and immediately report product shortages.
Use Standard Recipe Cards when preparing products rather than relying on memory.
Take responsibility for the quality of products served.
Stock and maintain sufficient food products at line stations for smooth service.
Follow proper plate presentation and garnish setup for all dishes.
Handle, store, and rotate products properly.
Submit proposed recipes to the Pastry Chef for approval.
Perform other related duties as assigned.