Pastry Cook 2

Production Support

· Follow standardized recipes and production sheets exactly as written

· Weigh and measure ingredients accurately using digital scales

· Assist in mixing batters, doughs, creams, and fillings

· Portion, shape, pipe, and prepare products for baking

· Monitor baking times and temperatures under supervision

· Assist with finishing and decorating products (glazing, garnishing, packaging, labeling)

· Maintain consistency in size, appearance, and quality of all items

Japanese Pastry & Product Familiarity

· Develop working knowledge of Japanese ingredients and desserts such as:

· Mochi

· Dorayaki

· Castella

· Anko (red bean paste)

· Matcha-based desserts

· Understand flavor balance and presentation expectations in Japanese-style pastry

Food Safety & Compliance

· Follow all food safety and sanitation procedures

· Maintain a clean and organized workstation at all times

· Properly label, date, and store ingredients and finished goods

· Comply with all local health department regulations

· Follow proper allergen control procedures

Inventory & Organization

· Assist with daily ingredient prep and par levels

· Notify supervisor when ingredients are low

· Rotate stock using FIFO (First In, First Out) principles

· Help maintain clean storage areas (dry storage, walk-in, freezer)

Team & Professional Development

· Take direction from Pastry Manager or Lead

· Accept feedback and implement corrections quickly

· Demonstrate a willingness to learn new techniques

· Work collaboratively with kitchen and café teams

· Maintain punctuality and consistent attendance

Required Qualifications

· High school diploma or equivalent preferred

· Entry-level experience in baking, pastry, or food preparation preferred but not required

· Basic understanding of kitchen equipment (mixers, ovens, scales)

· Ability to follow written recipes precisely

· Ability to stand for extended periods

· Ability to lift up to 40 pounds

· Strong attention to detail

· Ability to work in a fast-paced production environment

· Preferred Qualifications

· Familiarity with Japanese desserts and ingredients

· Experience working in a bakery, café, grocery bakery, or food hall environment

· Basic knife skills and safe food handling knowledge

Key Competencies

· Accuracy and consistency

· Cleanliness and organization

· Coachability

· Time management

· Team collaboration

· Quality awareness

Work Environment

· Commercial kitchen setting

· Exposure to heat, flour, sugar dust, and refrigerated storage

· Early morning, weekend, and holiday shifts may be required depending on location