pastry cook

BROKEN SOUND CLUB

<div>Position Summary:
Prepares and bakes cakes, cookies, pies, puddings, or desserts in accordance with guided specifications while maintaining organization, cleanliness, and sanitation of work areas and equipment.
Essential Responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
<ul><li>Produces quality pastry (baked and non-baked goods)</li><li>Prepares non-baked goods and finishes (filling, decorating, plating and cutting) baked goods as required to fulfill assigned work duties.</li><li>Follow standard recipes in cookbooks and function orders.</li><li>Review requests for banquets and restaurants by reading function sheets.</li><li>Creates special order pastries as requested by members.</li><li>Maintains work area for cleanliness, safety, and readiness for use.</li><li>Covers and labels food according to sanitation standards.</li><li>Stocked items for creating and decorating baked/non-baked products.</li><li>Ensure daily product freshness in the pastry station.</li><li>Complete daily job duties, responsible for opening and closing checklists and production of daily menu items.</li><li>Communicate to Lead Pastry Chef, Executive Chef, and Sous Chefs regarding needs and requirements.</li><li>Pulls supplies from the storeroom to produce items.</li><li>Adhere to all Health and Safety procedures and regulations with minimal supervision/support.</li></ul>
Education &amp; Work Experience Requirements:<ul><li>High School Diploma or G.E.D recommended but not required.</li></ul>
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel objects, tools, or controls; talk or hear. The employee is
occasionally required to stand and walk. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
Compensation:<ul><li>
Salary is commensurate with experience.</li></ul>
This is a full-time position eligible for full benefit package such as:<ul><li>
Medical Insurance</li><li>
Dental Insurance</li><li>
Vision Insurance</li><li>
Company Paid Life Insurance</li><li>
Supplemental Life Insurance</li><li>
Company Paid Short Term Disability Insurance</li><li>
Company Paid Long Term Disability Insurance</li><li>
401(k) Retirement Savings Plan with Company Match</li><li>
Vacation Time</li><li>
Paid Sick/Personal Time Off</li><li>
Holiday Pay</li></ul>
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
This document does not create an employment contract, implied or otherwise, other than an &ldquo;at will&rdquo; relationship.</div>

Pastry Cook

Chica - Las Vegas

<div><div>CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. 
 
The restaurant&rsquo;s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.
 
 
CHICA is open daily for breakfast, lunch, dinner and weekend brunch. 
 
REPORTS TO: Executive Chef 
KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&amp;B Staff 
 
Job Description
 
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef
 
 
Requirements:
 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
 
<ul><li>Ability to perform job functions with attention to detail, speed and accuracy</li><li>Ability to prioritize, organize and follow through</li><li>Ability to be a clear thinker, remain calm and resolve problems using good judgment</li><li>Ability to work well under pressure of meeting production schedules and timelines for guests' food orders</li><li>Ability to maintain good coordination</li><li>Ability to work with all products and ingredients involved</li><li>Ability to use all senses to ensure quality standards are met</li><li>Ability to differentiate dates</li><li>Ability to operate, clean and maintain all equipment required in job functions</li><li>Ability to comprehend and follow recipes</li><li>Ability to perform job functions with minimal supervision</li><li>Ability to work cohesively with co-workers as part of a team</li><li>Must be able to maintain tact and be cool under pressure</li><li>Able to work flexible hours necessary including off hours, weekends and holidays</li><li>Able to effectively communicate in English, in both written and oral form
</li></ul> 
Responsibilities:
 
<ul><li>Maintain and strictly abide by state sanitation/health regulations (where applicable)</li><li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly
</li></ul>and safely 
<ul><li>Maintain complete knowledge of and comply with all departmental policies and procedures</li><li>Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance</li><li>Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift</li><li>Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service</li><li>Prepare all menu items following recipes and yield guides, according to department standards</li><li>Assist in monitoring inventory of prepared food items to keep waste down while managing 86&rsquo;s</li><li>Minimize waste and maintain controls to attain forecasted food cost</li><li>Transport empty, dirty pots and pans to the pot wash station</li></ul>
 
Work Environment
 
<ul><li>While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners</li><li>The noise level in the work environment is usually loud</li><li>While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
</li></ul>controls; reach with hands and arms; talk or hear; and taste or smell 
<ul><li>The employee frequently is required to walk</li></ul> 
Preferred:
 
<ul><li>Minimum 2 years-experience in high volume or fine dining pastry kitchens.</li><li>Culinary degree from accredited school or university.</li><li>Excellent verbal and written communication skills.</li><li>Excellent critical thinking and decision-making skills</li></ul> 
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table &amp; Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. 
 
</div>INDBOH</div>

YoSH

<div><h4 class="jobSectionHeader">Job Summary</h4>

We are seeking an experienced and creative Head Pastry Chef to lead pastry operations across private residences and bespoke events. The role requires exceptional technical pastry skills, refined presentation standards, and the ability to design and deliver a diverse range of pastries, desserts and baked goods to the highest quality. The successful candidate will be proactive in menu development, manage pastry production, maintain rigorous food safety standards and provide discreet, professional service within high-end household environments.
<h4 class="jobSectionHeader">Key Responsibilities</h4>
<ul>
<li>Pastry leadership: Lead and manage pastry production for daily household requirements and private events, setting standards for quality, consistency and presentation.
</li><li>Menu development: Design seasonal and occasion-driven dessert and pastry menus, including plated desserts, tarts, viennoiserie, breads, entremets, petits fours and bespoke showpieces, tailored to household preferences and dietary needs.
</li><li>Recipe creation &amp; costing: Develop and standardise recipes, portion sizes and plating guides; monitor ingredient usage and contribute to menu costing and budgeting.
</li><li>Production planning: Plan production schedules, scale recipes for events, manage mise en place and ensure timely delivery of items to service areas.
</li><li>Team supervision &amp; training: Supervise and train junior pastry staff, contractors or temporary team members; delegate tasks, coach on techniques and maintain a disciplined, efficient working environment.
</li><li>Ingredient sourcing: Identify and procure high-quality ingredients, speciality chocolates, flours and other baking supplies; build relationships with suppliers and manage deliveries to ensure freshness.
</li><li>Food safety &amp; hygiene: Maintain impeccable kitchen and pastry-area hygiene, follow HACCP and food safety procedures, manage stock rotation, temperature control and cleaning schedules.
</li><li>Presentation &amp; standards: Ensure exceptional standards of plating, garnishing and finished presentation consistent with the household&rsquo;s expectations and guest requirements.
</li><li>Event support: Collaborate with chefs, household staff and external caterers to plan and execute private dinners, receptions and special events including showpiece assembly, transportation and on-site finishing.
</li><li>Flexibility &amp; discretion: Provide flexible working hours to meet household and event requirements, travel occasionally with the employer when required, and maintain confidentiality and professionalism at all times.
</li></ul><h4 class="jobSectionHeader">Qualifications &amp; Experience</h4>
<ul>
<li>Proven experience as a Pastry Chef, Head Pastry Chef or Senior Pastry Cook within private households, fine-dining restaurants, boutique hotels or luxury catering environments.
</li><li>Extensive practical knowledge of classical and contemporary pastry techniques, confectionery, chocolate work, sugar artistry and professional baking methods.
</li><li>Formal culinary or pastry qualifications (apprenticeship, vocational certificate or equivalent) are desirable.
</li><li>Experience of creating dessert menus for bespoke events and adapting recipes for special diets including vegetarian, vegan, gluten-free and allergen-aware options.
</li><li>Proven ability to manage inventories, supplier relationships and basic food cost control.
</li><li>Full, valid driving licence desirable for procurement and deliveries.
</li></ul><h4 class="jobSectionHeader">Skills &amp; Attributes</h4>
<ul>
<li>Outstanding palate and attention to flavour balance, textures and technical detail.
</li><li>Exceptional standards of presentation, organisation and cleanliness in the pastry area.
</li><li>Strong leadership and communication skills with the ability to train and motivate a small team.
</li><li>Ability to work calmly under pressure, plan effectively and meet tight deadlines for service and events.
</li><li>Discreet, professional manner with respect for privacy and household protocols.
</li><li>Willingness to learn new techniques, experiment creatively and respond positively to feedback to meet household preferences.
</li></ul><h4 class="jobSectionHeader">Additional Information</h4>
<ul>
<li>Working hours will be aligned with household requirements and may include early mornings, evenings and occasional weekends.
</li><li>Opportunities for occasional travel with the employer may be required; flexibility is essential.
</li><li>Proof of right to work in the UK and compliance with food safety certification checks will be required prior to employment.</li></ul></div>

Head Pastry Chef

Al Ghalia WLL

Key Responsibilities<ul><li>Assist in the preparation and production of pastries, desserts, and baked goods under the guidance of senior chefs.</li><li>Maintain high standards of hygiene, food safety, and presentation.</li><li>Support daily mise en place and ensure smooth kitchen operations.</li><li>Contribute ideas for new recipes and seasonal menus.</li><li>Uphold consistency in taste, texture, and visual appeal.</li><li>Collaborate with the team to minimize waste and maximize efficiency.</li></ul>Requirements<ul><li>Previous experience or training in pastry.</li><li>Basic knowledge of pastry techniques, baking methods, and culinary terminology.</li><li>Strong attention to detail and willingness to learn.</li><li>Ability to work in a fast-paced environment with a positive attitude.</li><li>Flexibility with shifts, including weekends and holidays.</li></ul>What We Offer<ul><li>Opportunities for training and career development.</li><li>A supportive team environment that values creativity and growth.</li><li>Exposure to a wide range of pastry techniques and international standards.</li></ul>How to ApplySubmit your CV via Indeed with a brief cover letter highlighting your passion for pastry and career goals. We look forward to welcoming you to our team!Job Type: Full-timePay: BD160.000 - BD220.000 per monthApplication Question(s):<ul><li>Do you know what is HACCP?</li><li>Do you have prior experience working in a pastry kitchen or bakery?</li><li>Can you follow standardized recipes and maintain consistency in production?</li><li>Do you have knowledge of food safety and hygiene practices?</li></ul>

Commis Pastry Chef

One & Only Resorts

<div></div><div><div>Sous Chef Pastry 
(12516)</div> 
<div></div>
<div>
At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn.</div><div> 
Glistening on a private apex of Palm Island, One&amp;Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion.</div><div></div> 
With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a Sous Chef - Pastry to join the culinary team at the One&amp;Only The Palm Hotel in Dubai. 


With the global growth of our brands, you will be an integral part of the Resort&rsquo;s success, and your role will be to assist the Executive Pastry Chef to lead, manages and organize all requirements to the highest standards and in accordance with the standard operating procedures as implemented by the Executive Chef. Ensure proper hygiene and sanitation in the workplace under his jurisdiction, adequate stocks of food supply, inter&ndash;department coordination and training. Carry full responsibility for the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management. 


Key Roles and Responsibilities: 
&sect; To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times. 
&sect; To ensure that the kitchen and working areas are thoroughly clean at all times. 
&sect; To ensure that all mise- en place is correctly prepared prior to commencing of service. 
&sect; To demonstrate excellent product knowledge of all food and special functions held at the resort. 
&sect; To participate in the service of any special functions or events organized by the resort. 
&sect; To coordinates functions and activities with the F&amp;B department. 
&sect; To establishes and maintains smooth work relationships in the kitchen. 
&sect; To ensure the outlet food cost is always maintained. 
&sect; To conduct regular checks on all food products for any expired item. 
&sect; To ensure all food products are labeled according to requirement. 
&sect; To ensure that equipment is cleaned, when necessary or according to their schedules. 
&sect; To supervise the undertaking of physical asset inventories in scheduled month. 
&sect; To maintain and create a working environment that reflects a sense of place. 
&sect; To be involved in the organizing and coordinating of special functions and events. 
&sect; To continuously train and motivate all subordinates to ensure resorts standards are maintained. 
&sect; To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements. 
&sect; To delegate responsibilities to staff and ensure tasks are completed in a timely manner. 
&sect; To handle any guest&rsquo;s complaint in a professional manner, as per resort&rsquo;s Policy &amp; Procedure (service recovery). 
&sect; To ensure that disciplinary actions are taken, when necessary, according to the resort&rsquo;s policies. 
&sect; To perform any additional or special duties, as directed by the Executive Chef / Executive Pastry Chef. 
&sect; To maintain the highest level of personal hygiene and grooming, as per standard. 
&sect; To practice proper telephone etiquette with colleagues and resort guests. 
&sect; To attend all training carried out by the Training Department. 
&sect; To ensure that all channels of communication are respected, and information is disseminated to the correct receivers. 
&sect; To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit. 
&sect; To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor. 
&sect; To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events. 
&sect; To understand and apply the resort&rsquo;s Policies &amp; Procedures, including during emergency situations. 
&sect; To conduct a monthly communication meeting. 
&sect; To conduct a daily briefing prior to service. 
&sect; To ensure all fixed assets are well maintained. 
&sect; To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law. 


A suitable candidate will directly report to the Executive Pastry Chef and should have a minimum of 2-3 years&rsquo; experience in an upscale 5* hotel/resort environment. Strong culinary &ndash; pastry &amp; bakery knowledge is a must. Should have excellent personal and interpersonal skills, flexible and dynamic team player. Should be able to build strong relationships with high profile and diverse clientele. Should be able to provide the highest standard of service to our guests. Excellent communication in English language is required and an additional language will be highly regarded. 


At One&amp;Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count &amp; are bold to go beyond the obvious in every task assigned with positive energy &amp; have the passion to make it happen, then we are looking for you. 

<div>
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Sous Chef Pastry

Inspire Management Training Center

We are seeking a talented and detail-focused Pastry Chef with a strong background in luxury hotels to oversee and execute all pastry and dessert operations. The ideal candidate will consistently deliver exceptional quality, creativity, and presentation while maintaining the highest standards of food safety and five-star hospitality.Key Responsibilities<ul><li>Prepare and present premium-quality pastries, desserts, breads, chocolates, and confectionery in accordance with luxury brand standards</li><li>Manage daily operations of the pastry kitchen, supporting restaurants, banquets, special events, and in-room dining</li><li>Ensure excellence, consistency, and innovation in taste, texture, and presentation across all outlets</li><li>Lead, train, and mentor pastry team members to achieve high performance and professional standards</li><li>Contribute to menu design, seasonal specialties, and creative dessert development</li><li>Monitor food costs, portion control, and minimize waste while preserving superior product quality</li><li>Maintain strict adherence to HACCP, food safety regulations, and hygiene standards</li><li>Coordinate with purchasing and stores to ensure timely sourcing of premium ingredients</li><li>Oversee cleanliness, organization, and proper maintenance of pastry equipment</li><li>Collaborate closely with the Executive Chef and culinary leadership team to support overall kitchen objectives</li></ul>Qualifications &amp; Experience<ul><li>Diploma or Certification in Pastry Arts, Culinary Arts, or Bakery</li><li>4&ndash;7 years of progressive pastry experience, preferably within a luxury or five-star hotel environment</li><li>Strong expertise in both classical and contemporary pastry techniques</li><li>Experience managing high-volume production for banquets and fine dining outlets</li><li>Demonstrated leadership and team management capabilities</li><li>Thorough understanding of food safety, hygiene, and quality control standards</li></ul>Job Type: Full-timeEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Pastry Chef in a luxury hotel: 5 years (Preferred)</li></ul>Language:<ul><li>English (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Pastry Chef (Luxury Hospitality)

HGM (Hospitality Group)

We are looking for a skilled and passionate Pastry Sous Chef to join our F&amp;B team. The ideal candidate will support the Head Chef and Jr. Sous Chef in managing the pastry section, ensuring the preparation of high-quality pastries, desserts, and baked goods while maintaining consistency, efficiency, and high kitchen standards.Key Responsibilities:<ul><li>Assist the Head Chef and Jr. Sous Chef in overseeing daily pastry kitchen operations</li><li>Prepare and present high-quality pastries, cakes, desserts, and baked goods</li><li>Ensure consistency in taste, quality, and presentation of all pastry items</li><li>Support in developing and improving pastry and dessert menu offerings</li><li>Maintain cleanliness, organization, and food safety standards in the pastry section</li><li>Monitor inventory levels and assist in ordering ingredients and supplies</li><li>Coordinate with the kitchen team to ensure smooth workflow and timely service</li><li>Train and guide junior kitchen staff when required</li></ul>Requirements:<ul><li>Proven experience as a Pastry Sous Chef, Pastry Chef, or Senior Pastry Chef in caf&eacute;s, restaurants, hotels, or F&amp;B establishments</li><li>Strong knowledge of pastry preparation, baking techniques, and dessert presentation</li><li>Ability to work efficiently in a fast-paced kitchen environment</li><li>Good teamwork and communication skills</li><li>Knowledge of food safety and hygiene standards</li><li>Culinary or pastry certification is an advantage</li></ul>Job Type: Full-time

Pastry Sous Chef

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386 pastry cook jobs Near Me

Pastry Cook

Pastry Cook

Head Pastry Chef

Commis Pastry Chef

Sous Chef Pastry

Pastry Chef (Luxury Hospitality)

Pastry Sous Chef