Pastry Cook | Patissier (m/w/d)

at  Fotografiska Berlin GmbH

Recently open since September 2023, Fotografiska Berlin is set inside a unique historic and cultural landmark and home to an unexpected mix of world-class art, vibrant cultural programming, and exceptional dining experiences. Housing 5,500 square meters, the architects to carry out renovations to the cultural heritage site.
Further information can be found here: https://www.fotografiska.com/berlin

REQUIREMENTS

• 3+ years of experience as a Pastry Cook in concept-driven kitchens.
• The Pastry Cook will plan, organize and take the responsibility for the preparation of dessert items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.
• Preparing Breakfast: yogurts, banana bread, blueberry muffins, savory pies, home-made granola, cut fruits platters.
• Through training, development, and mentorship, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all culinary team members are following these standards.
• Follow recipes and minimize waste, ensuring all raw materials are continually inspected to ensure quality standards are met.
• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily, weekly and monthly basis.
• Maintain standard recipes and techniques for pastry preparation and presentation which help to ensure consistently high quality and to minimize food costs.
• Preparation and execution of a seasonal menu concept and bespoke menu concepts for optional private and member events.
• Ensure kitchen operations can run smoothly and efficiently with a thoughtful mind toward member and guest, as well as employee experience.
• Assist in developing policies and procedures to enhance and measure quality; continually adheres to written policies and procedures to reflect approved techniques, equipment and terminology.
• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies / service procedures / standards as these relate to the kitchen and culinary team. (NYC Food Handler’s License a plus or ability to obtain one upon hiring).
• Implement all DOH requirements and HACCP safety program across all kitchens.
• Assist with various cleaning around the kitchen such as sanitizing and organizing our Pastry station.
• Consistent presence in the kitchen with the team during prime service periods and is working in the kitchen/prep for a majority of their scheduled time.
• Attend daily service lineups and all required meetings to ensure optimal growth and departmental coordination.
• Implement operational excellence decisions that become scalable SOPs for property development, new concept development, and/or F&B changes within property. Be prepared to outline policies, procedures, and systems to improve our business, service, retention, and magic of the Fotografiska experience.
  Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual’s age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.

Our Fotografiska Pastry Cook supports a best-in-class pastry program for the Bakery, Cafe and Verōnika Restaurant & Bar. Directly reporting to the Fotografiksa Head Pastry Chef, the role will help develop and execute a wide-ranging menu of dessert items on-premise and aids in the program’s overall success. Strong candidates should have a background in the execution of pastry programs in high-volume, concept-forward kitchens, with a strong emphasis to excel beyond standards and expectations. Additionally, candidates should have experience and an interest in a wide variety of cuisines and create culturally and dietary responsive menus.