Pastry Cook

DUTIES & RESPONSIBILITIES:
- Following the instructions of the lead pastry chef.
- Having a clear and professional attitude regarding daily responsibilities, and learning all aspects of the pasty section, recipes, methods, plating etc.
- Making sure pastry levels are kept at the specified amounts, along with a clear rotation of product.
- Preparation of dishes from station assigned by Pastry Chef/Sous Chefs/Executive Chef.
- Must be able to execute all menu items for assigned stations.
- Has a complete understanding of work safety and emergency procedures.
- Full understanding of how to read food tickets.
- Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
- Ensure that all food products are prepared to maintain our quality standards consistently at all times resulting in positive feedback.
- Ensure that all food products are prepared to maintain our quality standards consistently at all times as mandated by TOG Corporate Operations and TOG Executive Chef
-Maintain expected timeliness of orders from the kitchen to the dining room.
- Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Sous Chef or Executive Sous Chef on duty.
- Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
- Make sure entire kitchen is maintained in a clean and sanitary manner as mandated by Health Department and TOG Corporate.
- Assist other kitchen staff to perform cleaning, cooking, prepping, and receiving, when needed.
- Perform all duties while following all health department sanitation requirements.
- Complete any other task given with enthusiasm, dedication and professionalism.
- Other duties as assigned.
- Must be able to work 8+ hours/day.

DUTIES & RESPONSIBILITIES:
- Following the instructions of the lead pastry chef.
- Having a clear and professional attitude regarding daily responsibilities, and learning all aspects of the pasty section, recipes, methods, plating etc.
- Making sure pastry levels are kept at the specified amounts, along with a clear rotation of product.
- Preparation of dishes from station assigned by Pastry Chef/Sous Chefs/Executive Chef.
- Must be able to execute all menu items for assigned stations.
- Has a complete understanding of work safety and emergency procedures.
- Full understanding of how to read food tickets.
- Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
- Ensure that all food products are prepared to maintain our quality standards consistently at all times resulting in positive feedback.
- Ensure that all food products are prepared to maintain our quality standards consistently at all times as mandated by TOG Corporate Operations and TOG Executive Chef
-Maintain expected timeliness of orders from the kitchen to the dining room.
- Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Sous Chef or Executive Sous Chef on duty.
- Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
- Make sure entire kitchen is maintained in a clean and sanitary manner as mandated by Health Department and TOG Corporate.
- Assist other kitchen staff to perform cleaning, cooking, prepping, and receiving, when needed.
- Perform all duties while following all health department sanitation requirements.
- Complete any other task given with enthusiasm, dedication and professionalism.
- Other duties as assigned.
- Must be able to work 8+ hours/day.