Pastry Cook

3 years

Position Purpose: the pastry cook is responsible for following written instructions with precise measurements to create a veryspecialized product (cake & sponge).

• Responsible for measurement & mixture of ingredients according to
• Decoration of mousse cakes, glazing, sponges, preparing and decorating cakes and
• Assistance in planning and execution of the dessert menu and
• Testing and tasting of recipes together with Executive
• Development of new and maintaining of existing cake designs and
• Use exact measurements and pay strict attention to
• Setting time cycles for
• Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting
• Draft a list of products and ingredients needed for
• Keeping the kitchen organized, clean and a sanitary
• Artistically creating and decorating cakes, showpieces or
• Experimentation with new flavors in assistance with Executive Chef.
• Know all safety buttons and shut offs within your work
• Update
• Wrap, label, and date all

• The ability to work as part of a team, and personal cleanliness
• Very basic food handling, preparation, and cleaning skills are welcomed
• Ability to communicate and understand direction in English to ensure safety in the Ability tounderstand, respond, and engage with co-workers, managers, and guests in English.
• Time management and ability to work under pressure to manage high volume of production
• Active listening and learning skills
• Reading and speaking comprehension skills
• Discipline to follow set
• Ability to lift up to

ADA: Palladinos Steak & Seafood will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal jobfunctions are subject to modification.

Compensation: Hourly ($20.00 - $25.00)

Benefits & Perks: Health Insurance

Attention to Detail

Creativity

Teamwork

Communication Skills

Adaptability

Time Management

Ability to Work Under Pressure

Active Listening

Learning agility

Discipline

Basic Food Safety Knowledge

Organizational Skills

Problem Solving Skills

Customer Service Orientation

Collaboration

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