• 2+ year of experience as a Pastry Baker or Cake Decorator. 

• The Pastry Baker/Cake Decorator will plan, organize, and take the responsibility for the preparation of pastries, cakes, and desserts while ensuring superior quality and consistency. 

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• Pastry Cook Responsibilities

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• Mixing, shaping, baking, filling, decorating products as requested using provided recipes.

• maintaining sufficient stock of doughs, batters, fillings, toppings, to fill daily orders.

• maintain a clean and sanitary work environment by washing and replacing the tools used during production as prescribed by health code and food handler guidelines.

• Demonstrating skill in baking pastries, desserts, cakes, cookies, sweets, and pies.

• Applying classic pastry baking techniques when preparing traditional pastries.

• Monitoring equipment and ensuring all specialized pastry baking tools are in working order.

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Competent With

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• Cookies, cakes, decorating, mousse, Bavarian, laminating doughs, pate a choux, chocolate etc. to make tarts, cakes, tortes, French pastries, etc.

• Must be proficient in reading, speaking, writing English.

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Pastry Cook Requirements

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• High school diploma or GED.

• Post-secondary vocational training at a culinary institution would be advantageous.

• 2 or more years of experience as a pastry cook, baker, or similar.

• Advanced knowledge of traditional pastry baking techniques.

• Creative ability in designing, decorating, and filling confectionery.

• In-depth knowledge of food safety handling & industry regulations.

• Excellent leadership, interpersonal, and communication skills.