Pastry Cook Job Description Template
The pastry cook is responsible for the production of all pastries, desserts, breads, and other sweet goods in the restaurant. They will work with the head chef to create new and exciting menu items, as well as maintain the quality of existing dishes. The pastry cook must be able to work quickly and accurately under pressure, as well as have a strong attention to detail. They should also be creative and have a passion for food.
Pastry Cook Job Responsibilities
- Read recipes and follow instructions to prepare pastry doughs and fillings.
- Select appropriate utensils and baking pans for each recipe.
- Preheat ovens and check temperatures to ensure proper cooking of pastries.
- Shape dough into desired forms such as pies, tarts, pastries, éclairs, or cream puffs.
- Fill dough with appropriate sweet or savory fillings such as fruits, chocolate, custards, or meats.
- Bake pastries in oven according to recipe instructions until golden brown and cooked through.
- Remove baked goods from oven and let cool before serving or storing.
- May decorate cakes or other pastries with icing, frosting, glazes, or edible decorations
Objectives
- Prepare a wide variety of pastries, including pies, tarts, cookies, cakes, and breads
- Adhere to strict recipes and procedures to ensure consistent results
- Maintain a clean and organized work area at all times
- Work efficiently and accurately under time constraints
- Monitor stock levels and place orders for supplies as needed
- Train new pastry cooks according to established methods
Pastry Cook Job Skills & Qualifications Needed
- The skills and qualifications needed for the role of pastry cook include:
- A passion for baking and cooking
- Creativity in designing new and innovative desserts
- Excellent organisation and time management skills
- Ability to work under pressure in a fast paced environment
- High level of accuracy and attention to detail
- Good communication skills