PASTRY COOK

Prepares and bakes cakes, cookies, pies, puddings, or desserts, according to recipe: Measures ingredients, using measuring cups and spoons. Mixes ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand. Shapes dough for cookies, pies, and fancy pastries, using pie dough roller and cookie cutters or by hand. Place shaped dough portions in greased or floured pans and inserts them in oven, using long-handled paddle (peel). Adjusts drafts or thermostatic controls to regulate oven temperatures. Prepares and cooks ingredients for pie fillings, puddings, custards, or other desserts. Pours filling into pie shells and tops filling with meringue or cream. Mixes ingredients to make icings. Decorates cakes and pastries. Blends colors for icings and for shaped sugar ornaments and statuaries.
REQUIREMENTS
KNOWLEDGE OF PLATING PASTRY ITEMS FOR FINE DINING AND BANQUET SERVICE, ABILITY TO WORK UNDER PRESSURE AND SERVICE FOR LARGE ORDERS (100-300 SERVICE), ABILITY TO BE INNOVATIVE AND CREATIVE.
CULINARY EDUCATION AND EXPERIENCE IS PREFERRED.