Pastry Chef 

Job Description


The Pastry Chef creates and prepares pastry and dessert items, trains new employees, maintains control charts of all food items produced. Responsible for opening and closing checklists and production of daily menu items. Must be able to create menus and recipes and compute basic mathematical calculations. Maintains a high degree of cleanliness throughout cooking area. Must be available to work a flexible schedule. Completion of a baking & pastry program and red seal certification required. Long hours sometimes required. Medium work, exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Accountabilities:The Pastry Chefis responsible for the timely and accurate preparation of pastries and baked good items for the kitchen, to include but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays and centerpieces with accordance to departmental policies and procedures.  Mustkeep work area clean and organized and conduct his or her self in a positive professional manner.

Qualification Standards

Education & Experience:

  • Minimum 5 years of cooking experience in a similar position in a hotel kitchen or related field preferred
  • High School diploma and red seal / equivalent training certificate preferred
  • Certification of Culinary training or apprenticeship
  • Sanitation Certificate
  • Artistic talent


Tools & Equipment:

  • Various cutlery, can opener, blenders, gas range, deep fryer, griddles, char-broiler, conventional oven, choppers, convection ovens, deck ovens, range tops, broiler, steam table, various refrigeration/freezers, toaster, scales, steam kettles


Work Environment:

  • Under variable temperature conditions
  • Under variable noise levels
  • Outdoors/Indoors
  • Around chemicals, fumes and or odor hazards
  • Around dust and or mite hazards


Physical Requirements:

  • Long hours sometimes required
  • Remain in stationary position for long hours throughout work shift when needed
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
  • Near Vision- The ability to see details at close range
  • Ability to stand for long periods of time without sitting or leaning

Mental Requirements:

  • Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English
  • Must be able to evaluate and select among alternative courses of action quickly and accurately
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
  • Must work well in stressful, high pressure situations
  • Must maintain composure and objectivity under pressure
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
  • Comprehend and follow recipes
  • Fine attention to detail
  • Ability to work as part of a team as well as individually with minimal supervision
  • Mathematical Reasoning- Must be able to work with and understand basic arithmetic functions


Duties & Functions


  • Approach all encounters with guests and employees in a friendly, service oriented manner
  • Maintain regular attendance in compliance with New Castle standards, as required by scheduling which will vary according to the needs of the hotel
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
  • Comply at all times with New Castle standards and regulations to encourage safe and efficient hotel operations
  • Assume daily responsibilities according to schedule and business needs
  • Preparation of Outlet, Banquet, In room dining and any other pastry items
  • Requisitioning of food, beverage and dry goods from the storeroom
  • Check daily food requirements and prepare them accordingly
  • Ensure that refrigerators, freezers, working areas and kitchen are kept clean
  • Ensure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen Management
  • Ensure strict control of waste and portion and help to control food quality and cost using standard recipe methods, pictures and maintain low inventory
  • Insure compliance with all local liquor laws, and health & sanitation regulations
  • Insure departmental compliance with S.O.P.s
  • Set up work area for the day
  • Prepare and produce dessert menu items for restaurant, Room Service, Banquets and other areas as needed, following recipes and yield guidelines
  • Produce centerpieces for Banquets and buffets
  • Prepare amenity orders for Room Service
  • Complete closing duties
  • Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention



  • Other duties as required
  • Follow direction of Sous Chef and Banquet Chef in daily tasks
  • Participate in all hotel and departmental meetings as requested

On a need bases: sweep, mop, wash down tables and general cleaning to ensure a clean and sanitary work place