Pastry Cook

About This Role

The Pastry Cook supports high-volume pastry and dessert production for banquets, large group events, and food & beverage outlets. This role ensures all products meet quality standards and maintains strict food safety practices in a fast-paced culinary environment.

Responsibilities

• Prepare pastries, cakes, plated desserts, breakfast breads, tarts, cookies, specialty items, and banquet desserts according to recipes and production sheets.
• Execute high-volume banquet production (hundreds to thousands of portions) with accuracy and consistency.
• Decorate cakes, pastries, and plated desserts using piping, glazing, chocolate work, and garnishing techniques.
• Maintain accuracy in measuring, mixing, and portioning ingredients.
• Set up, restock, and maintain pastry production stations for daily service and banquet events.
• Support pastry needs for all 3 outlets, including breakfast pastries, lunch/dinner desserts, grab-and-go, and room service items.
• Ensure all items are completed on time for early-morning deliveries, banquet deadlines, and event service schedules.
• Follow all health department regulations, HACCP, and resort sanitation standards.
• Properly label, date, rotate, and store all food items (FIFO).
• Keep workstations, equipment, and pastry areas clean and organized at all times.

Requirements

• 1-2 years of pastry or baking experience
• Strong understanding of basic pastry techniques: creaming, mixing, folding, tempering chocolate, custards, dough handling, and plating.
• Ability to follow standardized recipes and adjust quantities according to production needs.
• Strong time management skills; must be reliable, punctual, and able to meet strict deadlines.
• Ability to work early mornings, weekends, and holidays

Qualifications

• 1-2 years of pastry or baking experience preferred (hotel or banquet environment highly desired).

Nice to Have

• Culinary/pastry certificate or degree