Pastry Cook I, II or III

About this job

Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant. Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day. Prepare determined mise en place for the day. Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage. Assists in supervision and/or training of other cooks. Keeps work area clean at all times and adheres to all standards of health, safety, hygiene and sanitation. Reporting of suspicious persons in the kitchen. Organize outlet orders and needs. Formal training or education in culinary arts, with a focus on pastry and baking techniques. One year Cook III level or previous Cook II experience.…

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Most-requested skills in the United States

Based on 339 United States vacancies that list requirements, these are the skills employers ask for most often.

• Kitchen78% of postings
• Food Preparation31% of postings
• Banquet23% of postings
• Grill15% of postings
• Pastry11% of postings
• Hygiene6% of postings
• HACCP4% of postings
• Mise en Place4% of postings

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