Pastry Prep Cook

ASM Global•Anaheim, CA

4d•$26•Onsite

About The Position

Under direction of the Executive Culinary Team, the Pastry Prep Cook is responsible for effectively supporting all culinary operations. This role requires basic knowledge of baking and cooking techniques, following recipes and procedures, and assisting with various pastry preparations and services.

Requirements

Basic knowledge of baking and cooking techniques: baking cookies, cakes, sponge; making mousse, custards, meringue; cooking fruit products, etc.
Must have the ability to multitask and prioritize in a deadline-oriented environment.
Strong commitment to delivering a high level of customer and client service.
Customer service oriented with the ability to interact with all levels of management.
Shows a willingness to learn.
Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays.
Must be able to work in a team environment.
High level of organization and attention to detail.
Must be able to remain calm in stressful situations.
Must be able to smile, maintain positive body language, and consistently provide positive guest service.
Must be able to make generalizations, evaluations, and decisions without immediate supervision.
Must be at least 18 years old
Must be able to obtain CA Food Handlers Certification
Must be willing to work hours that vary, according to the event schedule
Ability to remain on feet for the entire length of shift
Must be able to lift and carry up to 50 lbs.

Nice To Haves

Experience working in a high-volume preparation environment preferred.

Responsibilities

Reports for scheduled events on time, in proper uniform, with a neat and clean personal appearance.
Assists in baking breads, pies, cakes, cookies, and other pastries.
Plating Desserts to order and performing breakfast, lunch, or dinner pastry station service.
Checks for color coordination and eye appeal of all food items, both hot and cold, using appropriate garnishes where practical.
Follows proper serving methods, including serving correct portion sizes.
Follows recipes and cooking procedures as directed by the Pastry Chef.
Assists with the breakdown and cleaning of various stations.