Role: Pastry Cook

Reports To:  Pastry Chef/Corporate Chefs/CDC/Sous Chefs

About Petit Trois
Petit Trois ‘L’Original’ opened its doors in 2014 by Chef/Owner Ludo Lefebvre in a nondescript strip mall in Hollywood. Inspired by classic Parisian bistros, featuring just 21 counter seats and an open kitchen, Petit Trois is intended to transport you to France with its decor and cuisine. Chef Ludo brings his signature flair to classic French dishes, always sourcing the best ingredients, and turning simple classics into something opulent without being overstated. The expansion of Petit Trois ‘Le Valley’ followed in 2018 in Sherman Oaks. This second, more spacious location is intended to feel like a lavish French Brasserie, including a gorgeous bar, banquette lined dining room, Chef’s counter in front of the open kitchen, and a second dining room which can be reserved for larger parties and Private Events. 

The Role

Preferred Skills and Experience:

-Minimum 2 years experience in pastry

Job Duties and Expectations:

• Communication / Time management
• Maintaining contact with co-workers and management on ordering, status of task work, organization
• Connecting with management on scheduling needs or changes
• Briefing with direct management upon arrival and prior to departure
• Understanding daily needs and time management of prep, breaks, and shifts

• Daily production of all day dessert menu items. Tasks handled according to priority and training. Including but not limited to: 
• Chocolate mousse
• Pastry cream, praline cream, chantilly, etc.
• Rice Pudding
• Nougatine
• Custards and anglaise
• Ice cream and sorbet bases and spinning
• Caramel and chocolate sauces
• Pate a choux and baking paris brest / profiterole
• Creation and Production of daily specials
• Assisting Chefs with recipe R&D

• Rotation and organization of dessert mise en place in coordination with garde manger cooks, as well as pastry production items
• Proper use of FIFO in organization of walk-in and freezer products and mise en place
• Communication with management on items or mise that are running low or nearing expiration
• Tasting all products and finished desserts for proper seasoning and quality control

• Daily cleaning and organization of pastry area
• Sweeping, mopping as needed and after each shift
• Organization of tools & smallwares
• Detailing of tabletop mixers and large stand mixer after each use
• Proper maintenance and handling of all kitchen equipment and smallwares
• Cleaning inside and outside of low boy refrigerators
• Cleaning Rational Combination oven when production and/or time permits

• Weekly Tasks
• Assist BOH management in counting Pastry Department inventory items accurately
• Complete deep cleaning tasks assigned by BOH management

FLSA Status: Non-Exempt 

Physical Demands: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.