Key Responsibilities:

• Assist in the daily preparation and production of all pastry and dessert items including doughs, batters, creams, mousses, tarts, and baked goods.
   
• Follow recipes, portion controls, and presentation specifications as set by the Pastry Chef.
   
• Prepare ingredients by measuring, weighing, sifting, mixing, and cutting.
   
• Operate standard kitchen equipment (mixers, ovens, sheeters, proofers, etc.) safely and efficiently.
   
• Maintain cleanliness and organization of workstations and pastry prep areas.
   
• Ensure all food items are stored properly and rotated using FIFO (First In, First Out).
   
• Assist with inventory and stock management of pastry supplies.
   
• Adhere to all food handling, sanitation, and safety procedures.
   
• Assist in plating and garnishing of desserts for service as needed.
   
• Communicate effectively with team members and other kitchen staff.
   
• Perform additional tasks or duties as assigned by the Pastry Chef or Kitchen Manager.
   

 The Pastry Prep Cook is responsible for assisting in the preparation, assembly, and presentation of all pastry and dessert items according to standardized recipes and specifications. This role ensures high-quality, consistent production in a fast-paced kitchen environment while maintaining cleanliness and adhering to food safety standards.