Job Description – Pastry Cook Position Summary The Pastry Cook is responsible for preparing and presenting pastries, desserts, and baked goods in accordance with hotel standards.

Key Responsibilities

Operational Process

• Clean and sanitize workstations before starting mise en place.

• Prepare mise en place for pastries, cakes, desserts, and bakery items according to menu and production schedules.

• Prepare doughs, batters, creams, fillings, and icings as per recipes.

• Bake, assemble, and decorate pastries and desserts, ensuring consistency in taste and presentation.

• Assist in setting up and replenishing pastry displays and buffets, with proper labeling.

• Check and record fridge, freezer, and oven temperatures as per HACCP procedures.

• Label and store all pastry mise en place for next-day use (FIFO).

• Report any anomalies, shortages, or equipment malfunctions to the Chef de Partie/Junior Sous Chef.

• Participate in the creation of new desserts and maintain knowledge of pastry trends.

• Follow portion control, recipes, and standards to ensure consistency and cost management.

• Perform any cognate duties assigned by the Pastry Chef or Executive Chef.

Customer Perspective

• Contribute to guest satisfaction by preparing high-quality pastries and desserts.

• Respond positively to guest feedback and special requests when required.

• Support positive guest experiences that reflect in reviews and satisfaction surveys.

• Ensure dessert presentation on buffets and a la carte service enhances the overall dining experience.

Financial Perspective

• Minimize wastage of raw materials and supplies through proper handling and storage.

• Handle equipment and tools carefully to avoid damage or unnecessary costs.

• Respect recipe sheets, portion sizes, and costing standards.

• Support accurate requisitioning of goods and monitor stock control.

People, Learning & Growth

• Work collaboratively with colleagues and maintain a positive team spirit in the pastry section.

• Maintain grooming, hygiene, and professional appearance at all times.

• Respect attendance, punctuality, and departmental regulations.

• Report accidents or incidents immediately to supervisors.

• Participate in training programs to enhance pastry skills and knowledge.

• Adhere to hotel policies, the Workers’ Rights Act, and the Catering & Tourism Industries Remuneration Order.

Qualifications & Requirements

• Minimum SC qualification; Certificate/Diploma in Pastry or Culinary Arts preferred.

• Prior experience in pastry or bakery, preferably in hotels or restaurants.

• Knowledge of baking techniques, pastry decoration, and dessert presentation.

• Basic knowledge of food safety and HACCP standards.

• Creativity, attention to detail, and passion for pastry arts.

• Ability to work under pressure and meet deadlines.

• Honest, reliable, and team-oriented.