QUALIFICATIONS

• At least 3 years’ experience working as a pastry cook in hotel, restaurant, country club or other similar industry producing pastries, desserts and breads from scratch
• Ability to understand and follow instructions in English and communicate effectively
• Working knowledge of kitchen equipment operations and maintenance
• Understand measurements, conversions, nutrition and diet
• Comfortable working independently as well as with others

• Under the guidance of the Pastry Chef, prepares pastries, baked goods, and desserts for the Food & Beverage department, community residents, daily specials, and special events
• Prepares all food served according to standard recipes and special dietary orders
• Organizes pastry production in a cost-effective manner and in accordance with health and safety standards
• Maintains assigned workstation in a safe and sanitary condition
• Complies with standards for personal hygiene and dress code
• Knowledge of proper operation and maintenance of kitchen tools and equipment