Title: Pastry Cook
Reports to: Executive Chef / Sous Chef
Summary of Position:
Accurately and efficiently prepare pastries, desserts and sweet menu items as well as prep and portion foods products prior to cooking. Also perform other duties in the areas of final plate preparation including garnishing.
Duties and Responsibilities:
- Prepare a variety of pastries, desserts, and other food items for cooking using broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Assume 100% responsibility for the quality of products served.
- Know and comply with Aurora standards for portion sizes, cooking methods, quality, kitchen rules, policies and procedures.
- Stock and maintain sufficient levels of dessert items on line stations to assure a smooth service period.
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintain a clean and sanitary work area including but not limited to tables, shelves, prep sinks, grills, broilers, fryers, steamers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Follow proper plate presentation and garnish set up for all dishes.
- Receive, store, and rotate all products properly.
- Assist in food prep assignments during off-peak periods as needed.
- Responsible for closing the kitchen properly by following the closing checklist for kitchen stations. Assist others in kitchen closing procedures.
- Attend all scheduled team meetings.
- Perform other related duties as assigned by the Executive Chef, Sous Chef, or manager-on-duty.
