Pastry Cook

 

The Opportunity 

The Pastry Cook is responsible for preparing and presenting high-quality pastries, desserts, breads, and specialty items that reflect the luxury standards of Raffles Boston. Working as part of the culinary team, this role ensures consistency, creativity, and attention to detail while supporting daily operations across hotel outlets, banquets, and special events. The Pastry Cook maintains the highest standards of food quality, presentation, sanitation, and guest satisfaction.

 

What You Will Do

• Work with other F&B managers and keep them informed of F&B issues as they arise. 
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. 
• Coordinate and monitor all phases of Loss Prevention in kitchen areas. 
• Prepare and submit required reports in a timely manner. 
• Monitor quality of all food product and presentation. 
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. 
• Responsible for quality and quantity control of food production and appropriate staffing of entire pastry team. 
• Supervise and schedule the pastry team. 
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals. 
• Inform the Purchasing Manager or Executive Chef of any special products needed for coming functions. 
• Inform cooks of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. 
• Ensure compliance with SOP’s in all outlets. 
• Ensure compliance with requisition procedures. 
• Conduct staff performance reviews in accordance with Hotel standards. 
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. 
• Know and enforce all local health department sanitation laws. 
• Know how to compute daily food cost. 
• Work with the Director of F&B to create and implement menus. 
• Ensure all equipment is in full working order. 
• Ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities. 
• Ensure an adequate supply of all products prepared on a timely basis. 
• Establish standard recipes, plating guide and cost of each menu item and ensure the compliance with them. 
• Make show pieces as needed. 
• Assess food portion size, visual appeal, taste and temperature of items served. 
• Check all stations at the end of every shift for proper food storage and sanitation. 
• Check food purchases for proper ordering, quality and price structure. 
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. 

• Pastry Cook Level experience in a luxury hotel an asset.
• Baking experience required. 
• Culinary degree required. 
• Must have knowledge of F&B preparation techniques, health department rules and regulations,  liquor laws and regulations. 

• Hourly Wage: Introductory rate of $29.21 and, after successful completion of 90-day probationary period, rate will adjust to $32.45
• Employee benefit card offering discounted rates in Accor worldwide for you and your family. 
• Excellent Company benefits including medical, dental, vision and life insurance. 
• Personalized development opportunities across Accor's extensive brand portfolio.  
• Ability to make a difference through our Corporate Social Responsibility activities