Line Cook/Pastry Chef

Duties and Responsibilites:

1. Prepare and cook a variety of menu items, both savory and sweet, ensuring consistency and quality.

2. Follow recipes and presentation guidelines to produce dishes and pastries that meet company standards.

3. Manage multiple tasks in a timely and organized manner during peak service hours.

4.Prepare pastries, desserts, and baked goods from scratch, following specific recipes and guidelines.

5. Decorate and present pastries and desserts beautifully to meet customer expectations.

6. Ensure proper storage and handling of all baked goods.

7. Monitor food quality to ensure it adheres to taste, texture, and presentation standards.

8. Assist in inventory management, including ordering, receiving, and storing ingredients.

9. Maintain cleanliness, organization, and proper sanitation of the kitchen area at all times.

10. Work closely with the Sous Chef, and kitchen team to ensure smooth kitchen operations.

11. Communicate effectively with front-of-house staff to ensure timely and accurate service.

12.Follow health and safety standards, including food safety regulations and sanitation practices.

13. Ensure all kitchen equipment is maintained and in working order.

Qualifications, Skills and Experiece:

1. Proven experience as a line cook and pastry chef, ideally in a fast-paced kitchen.

2. Strong knowledge of cooking techniques, pastry preparation, and kitchen operations.

3. Ability to work efficiently under pressure and meet deadlines.

4. Excellent attention to detail in both food preparation and presentation.

5. Strong communication and teamwork skills.

6. Culinary school diploma or equivalent experience is preferred.