Pastry Cook 1

Prepare all food items according to recipe highest quality and appearance of any items sent from the Pastry for plating and garnishing all banquet desserts to include setting up attractive basic production necessary for finished dessert all food rotated dated and labeled. Follow correct food handling procedures. Wear gloves when handling food a safe organized and sanitary work with Pastry Chef or Assistant Pastry Chef for information regarding the forecast for the day and/or special concerned with overproduction and proper use of an inventory of production items to ensure the necessary amount is available for business be totally flexible to learn Bakers understand the importance of cross training for all knowledge of the operation of all equipment and maintain their irregularities and defects in equipment and machinery to the Pastry Chef or any manager the absence of the Pastry Chef or Assistant Pastry Chef consult with Sous Chef for any changes in Banquet event order sheets or any other special safety standards and report any unsafe condition to the manager.