The Pastry Cook is responsible for the production and organization of the pastry station. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures.
The Pastry Cook will be responsible for the full knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings. A culinary training or degree is preferred, but not required.
PLEASE EMAIL CV to: ...@batardtribeca.comMore detail about B tard part of Myriad Restaurant Group, please visit
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