Artisan Pastry Cook - Craft Desserts & Quality

Colonial Group; Tamuning (GU); On-site; USD 36,000 - 48,000; Full time

Job summary

The Westin Resort Guam seeks a Pastry Cook to assist in producing and maintaining quality pastries under the guidance of the Pastry Chef and Hotel Executive Chef. You will prepare pastries, bread, and desserts, ensuring consistency with guest requests and high standards.

You will maintain a clean pastry area, follow HACCP and health code standards, rotate stock to reduce spoilage, inspect equipment, and support training sessions as needed in a fast-paced hotel kitchen.

Qualifications

• Must have thorough knowledge of basic cooking methods.
• Interpret and comply with written, oral, diagrammatic or schedule instructions.
• Ability to focus and maintain attention during interruptions.
• Knowledge of and ability to maintain health code standards.
• Must maintain good relations with staff and convey a positive hotel image.
• Knowledge of HACCP and safety procedures in kitchen operations.

Responsibilities

• Prepare pastries and bread according to recipes and standards.
• Produce quality pastries and desserts to order with attention to detail.
• Maintain cleanliness of pastry area, shelves, work tables and sinks.
• Rotate stock to reduce spoilage and ensure proper storage.
• Inspect equipment and report issues to maintenance or supervisor.
• Assist in preparing pastry and dessert items in bakery station per hotel standards.
• Maintain safety and cleanliness of work area; follow health code requirements.

Skills

Basic cooking methods

Instruction following

Attention to detail

Time management

Teamwork

Food safety knowledge

Education

Culinary arts degree (Pastry/Bakery)

Job description

The Westin Resort Guam seeks a Pastry Cook to assist in producing and maintaining quality pastries under the guidance of the Pastry Chef and Hotel Executive Chef. You will prepare pastries, bread, and desserts, ensuring consistency with guest requests and high standards.

You will maintain a clean pastry area, follow HACCP and health code standards, rotate stock to reduce spoilage, inspect equipment, and support training sessions as needed in a fast-paced hotel kitchen.