Pastry Cook

Oetker Hotels•Palm Beach, FL

8h•Onsite

About The Position

Pastry Cook is responsible for preparing and presenting a variety of high-quality pastries, desserts, breads, and other baked goods. This role involves executing recipes with precision, maintaining consistency, and contributing to the creation of visually stunning and flavorful desserts that align with the hotel’s luxury brand standards.

Requirements

Minimum 2 years of professional pastry or baking experience, preferably in a luxury hotel, fine dining restaurant or high-end bakery.
Culinary school degree with focus on pastry arts or equivalent experience. Certifications in food safety are a plus.
Fluent in English; other languages considered an asset.
Full-Time position.
Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays.
Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs. repeatedly during a shift.

Responsibilities

Prepare a wide range of pastries, desserts, and baked goods, such as cakes, tarts, macarons, croissants, breads, and plated desserts to meet to luxury culinary standards.
Execute recipes with precision, ensuring consistency in flavor, texture, and presentation.
Create visually appealing dessert presentations, incorporating intricate plating techniques and garnishes.
Ensure an efficient service, ensuring all ingredients and equipment are ready for high volume service.
Maintain an organized and efficient pastry station, including all the ingredient preparation and the equipment set up.
Operate and care for pastry-specific equipment, such as mixers, ovens, proofers, and tempering machines.
Keep the station clean, organized and compliant with health and safety standards during high volume service periods.
Oversee the daily operations of your kitchen section, including inventory and equipment maintenance.
Foster a positive and collaborative work environment within the kitchen team.
Monitor and manage inventory for your station, including ingredients, supplies and portion control to minimize waste.
Assist in ordering supplies and ensuring stock rotation to maintain freshness.
Collaborate with the Pastry Chef and other kitchen hoteliers to coordinate dessert production.
Support the broader culinary team during high-volume periods or special events.
Stay up to date on culinary trends, techniques and ingredients to bring innovation into the menu.
Accommodate special guest requests such as dietary restrictions or custom-made desserts (gluten free, vegan, low sugar, etc.) while maintaining quality and presentation.
Contribute creative ideas to enhance dessert menus or special offerings, such as afternoon tea or wedding cakes.
Adhere to strict food safety and sanitation regulations, including HACCP and local codes.
Ensure proper handling, storage and labeling of ingredients to prevent cross contamination.
Maintain a clean and safe kitchen environment, including regular cleaning of equipment and workspaces.
Inspire an elevated level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality to enhance the restaurant’s luxury ambience.