Pastry Chef at FIELD CLUB OF GREENWICH INC

Greenwich, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Aug, 26

Salary

0.0

Posted On

23 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Dessert Preparation, Mise En Place, Baking, Bread Making, Food Safety, Sanitation, Inventory Management, Plated Desserts, Buffet Display, Organization, Communication

Industry

Financial Services

Description

Description Assists in the production, preparation, and execution of all pastry and dessert items for banquets, pool café service, snack bar, and à la carte dining. The Pastry Cook / Pastry Chef will maintain organization, consistency, quality, and cleanliness while working closely with the Executive Chef and culinary team. Assist Chef in completion of daily pastry and dessert production for all outlets and events Prepare and replenish pastry station with proper mise en place and par levels Execute plated desserts, baked goods, pastries, breads, and specialty items with consistency and attention to detail Assist with banquet dessert production, buffet displays, and special event pastry stations Organize prep lists, consolidate production, communicate product needs, and notify supervisors accordingly Properly store and rotate all pastry ingredients and finished products Assist in receiving and properly putting away all kitchen and pastry orders Utilize pastry prep efficiently for service, specials, buffets, family meal, and events Maintain cleanliness and sanitation of pastry station, kitchen equipment, and work areas to food safety standards Assist with breakfast pastry displays, dessert buffets, and seasonal specialty presentations Support dishwashers and kitchen staff with organization and cleaning as needed Maintain a positive work ethic and professional attitude with coworkers and members/guests Arrive punctually for scheduled shifts in proper uniform including apron, chef coat, pants, and hat Work with urgency, organization, creativity, and strong attention to detail in a fast-paced environment Requirements High school diploma or equivalent qualification. A minimum of 2 years of experience in a similar role. In-depth knowledge of restaurant best practices and cooking methods. Excellent communication and organizational skills. Aptitude for multi-tasking. Must be able to work cooperatively and efficiently in a team.

Responsibilities

Responsible for the production and execution of all pastry and dessert items for various dining outlets and special events. Maintains station cleanliness, manages mise en place, and collaborates with the culinary team to ensure quality and consistency.