Job description

JOB DESCRIPTION

Job title Pastry Cook
Reports to Sous Chef

Position Purpose:
Prepares meals and follows the recipes. Arranges ingredients and adheres to the menu. Follows food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment.

Duties and responsibilities
Example of Duties
Essential Functions

Average
Percent
of Time

60 % Demonstrate all cooking techniques such as prepping, roasting, broiling, braising, sautéing, grilling. etc. Create products in terms of freshness, taste, and consistency to the specification of the Airline and DO & CO’s standards.

25 % Standardize recipes and notify the Chef/Sous Chef of any shortages or discrepancies in products or ingredients. Supervise supply-chain systems: control timing of the food production flow and supervise the processing to avoid delays and lapses.

10 % Comply with all food safety and hygiene regulations as stated in the food safety management system handbook. Report problems with the food safety management system to their manager and the hygiene and food safety team.

Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.

• Ensure adequacy of supplies at the cooking stations
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Help to maintain a climate of smooth and friendly cooperation
• Other duties as assigned.

Organizational Relationships

Positions directly reporting to this position:

• N/A

Qualifications
Specific Knowledge, Skills, Abilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Proactivity and self-organization
• Ability to manage through a substantial workload
• Capability to work independently as well as in a team environment
• Ability to complete assigned tasks within the given time in order to meet strict deadlines
• Ability to accurately monitor wastage
• Flexibility (different shifts - night, weekends, holidays)

Education & Experience

• Culinary Education preferred
• Minimum of 1 year of cooking experience.

Amount of Time Vision Demands Required
None Under 1/3 1/3 to 2/3 Over 2/3 No special vision requirements
Physical Activities Stand X Close vision (clear vision at 20 inches or less) X
Walk X Distance vision (clear vision at 20 feet or more) X
Sit X Color vision (ability to identify and distinguish colors) X
Use hands to finder, handle, load, or feed X Peripheral vision X
Reach with hands and arms X Depth perception X
Climb or balance X Ability to adjust focus X
Stoop, kneel, crouch, or crawl X
Talk X Noise Level Exposure
Hear X Very quiet
Taste X Quiet
Smell X Moderate X
Weight and Force Demands Up to 10 pounds X Loud
Up to 25 pounds X Very Loud
Up to 50 pounds X
Up to 100 pounds X
More than 100 pounds X
Mental Functions Compare X
Analyze X
Communicate X
Copy X
Coordinate X
Instruct X
Compute X
Synthesize X
Evaluate X
Interpersonal Skills X
Compile X
Negotiate X
Work Environment Wet or humid conditions (non-weather) X
Work near moving mechanical parts X
Work in high, precarious places X
Fumes or airborne particles X
Toxic or caustic chemicals X
Outdoor weather conditions X
Extreme cold (non-weather) X
Extreme heat (non-weather) X
Risk of electrical shock X
Work with explosives X
Risk of radiation X
Vibration X

Acknowledgment
I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.

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