The Pastry Assistant’s responsibility is that all desserts are consistent, meet Heirloom company standards, and presented to guests in the highest level of quality.

DUTIES AND RESPONSIBILITIES

The primary duties and responsibilities include, but are not limited to the following:

• Assist the Pastry Chef with the planning, planning and execution of the dessert menu
• Line work with pastry items 
• Basic pastry knowledge i.e.(caramels, macarons, meiranges)
• Ability to work independently after direction
• Assist with the development of new designs and recipes
• Testing and tasting of recipes
• Properly following each recipe to Heirloom company specifications
• Measurement and mixing of ingredients
• Regulation of cooking temperatures
• Replenishing station as needed
• Notifying Pastry Chef for low inventory items
• Working knowledge of all pastry assistant functions in the kitchen
• Station maintenance and cleanliness
• Adhere to standard “zoning” procedures
• Follow strict health and hygiene standards
• Safely and efficiently use kitchen tools and equipment
• Responsible for following HAACP guidelines set by BOH management
• Promote teamwork and interact with employees in a fair and professional manner
• Maintain knowledge and practice the company’s mission and vision, policies and procedures, and employee handbook
• Create and maintain a positive, safe and healthy work environment
• Be a role model and lead by example in terms of professionalism, positive attitude, taking initiative, work ethic, work performance, etc.
• Other duties as assigned