Pastry Prep Cook

New York - New York - Chelsea Piers/Pier Sixty

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Job Description

The Pastry Prep Cook is responsible for participating in Pastry production as well as working parties and insuring that items produced are consistent with Pier Sixty’s high standards of quality.  S/he must work closely with the Corporate Pastry Chef in promoting the Company’s culture, mission and philosophy.

Skills & Requirements

-  Pastry degree or equivalent work experience
-    Ability to work in a team environment
-    Ability to follow instructions with some supervision
-    General understanding of proper pastry methods, techniques and standards
-    Excellent attention to detail
-    Ability to withstand extreme temperatures within the kitchen, refrigerator and freezer environments
-    Able to mathematically adjust recipes
-    Ability to use various kitchen equipment
-    Ability to successfully uphold quality and consistency in all menu items prepared and served
-    Knowledge of basic kitchen sanitation procedures and proper food handling.
-    Ability to visually inspect, taste and smell product to ensure freshness and quality
-    Ability to communicate effectively with associates/management, clients and vendors when necessary
-    Able to work flexible schedule in order to accommodate business levels
 

1.    Check with Corporate Pastry Chef or Pastry Sous Chef for daily objectives
2.    Prepare items assigned within production for day’s events while maintaining sanitation and quality standards to include, but not limited to…
•    Cut pick up sweets
•    Dip chocolate strawberries, cones, pretzels etc.
•    Scoop ice cream
•    Pack and label pastry items
•    Participate in plate outs and tray ups
•    Participate in group projects
•    Make pesto palmiers
•    Dry fruits
3.    Move party racks as needed
4.    Cleaning/Maintaining & Organizing bakeshop
5.    Gather/Request all items needed for Pastry production
6.    Prepare all desserts needed for Pastry production
7.    Prepare all pre-plated desserts needed for banquet service
8.    Control waste
9.    Perform all reasonable requests by the management team
10.    Attend and participate in all scheduled meetings and training sessions
11.    Follow proper time keeping policies and procedures