The Pastry Cook is responsible for the pastry and dessert production and plate up for banquets, a la carte restaurants and fine dining including:

• Biosphere Galatoria,
• Crystal Tavern,
• Restaurant Latour,
• Springs Bistro
• Crystal Springs Banquet Department. 

General Responsibilities:

• Creativity, Cutting edge Pastries, Desserts, Gelatos, being a trend setter in the field is a must.
  
• Work closely with the Chef de Cuisines and Executive team to review the kitchen standards of all products and maintain them
• Sets up station according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows, Trains and creates recipes, portion controls, and presentation specifications as set by the restaurant.
• Ensure all items are restocked as needed throughout the shift. Follow up with purchasing dept. in case of missing items, or sub-standard product quality.
• Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the station.
• Maintains and Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
• Performs any additional duties as requested by the Executive Team at any time, reports directly to Executive Chef.