Pastry Cook III

The Pastry Cook 3 is responsible for the preparation, production and baking of all products, including but not limited to: Danish, croissants, breakfast breads, muffins , buns, rolls, fillings, bread puddings, puff pastry, basic sauces and icings based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Assist higher level pastry cooks when business requires.