Job Description

Responsibilities of a Pastry Preparation Cook  

• Measure and mix ingredients according to recipes.

• Prepare doughs, batters, fillings, glazes, and toppings.

• Bake pastries, cakes, tarts, cookies, and breads.

• Assist in decorating cakes and pastries (e.g., icing, glazing, piping).

• Follow standardized recipes to maintain product consistency and quality.

• Assemble plated desserts for service (in restaurants or hotels).

• Set up and break down pastry prep station daily.

• Organize tools, ingredients, and equipment before each shift (mise en place).

• Operate baking equipment like ovens, mixers, sheeters, and proofers safely.

• Monitor baking times and temperatures to avoid under- or over-baking.

• Clean and sanitize workstation, tools, and equipment regularly.

• Store ingredients properly to prevent spoilage or contamination.

• Follow food safety and hygiene standards (e.g., HACCP, local health codes).

• Assist in receiving and inspecting pastry supplies and ingredients.

• Label, date, and rotate stock (FIFO – First In, First Out).

• Inform supervisors when ingredients need restocking.

• Work efficiently to meet service deadlines (especially during peak hours).

• Support the Pastry Chef and senior pastry team with larger tasks.

• Communicate effectively with the kitchen team for smooth operations.

• Adapt to last-minute changes (e.g., special dessert requests, dietary needs).

• Ensure consistent product quality, taste, and appearance.

• Taste products when needed to ensure quality standards.

• Report any issues with equipment or ingredients immediately.

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