Pastry Cook II: Fine Dining Desserts & Bakery Craft

The Condado Collection; San Juan (PR); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

401(k)

401(k) Matching

Health Insurance

Vision Insurance

Dental Insurance

Paid Holidays

Employee Discount

Job summary

The Condado Collection in San Juan, Puerto Rico is seeking a dedicated Pastry Cook to craft desserts and breads in our Pastry Department. You will prepare, bake, and present a variety of pastries, ensuring quality, presentation, and consistency to meet our standards.

Responsibilities include developing standardized recipes, maintaining station cleanliness, and coordinating with supervisors on menus and event needs.

Qualifications

• Previous experience as a pastry cook or in a similar role in a Fine Dining setting.
• Able to handle difficult situations effectively.
• Able to work quickly and efficiently, especially under pressure.
• Must be able to bend, squat, stretch, stand for 2-3 hours at a time, and lift up to 50 pounds.
• Flexibility to work evenings, weekends and holidays.
• Should work well under pressure, even with minimal supervision.
• Technical pastry knowledge.
• Bilingual (Spanish and English).

Responsibilities

• Prepare, bake, and present desserts.
• Maintain quality, presentation, and consistency of bakery products.
• Develop standardized recipes and ensure accuracy.
• Set up, clean, and organize pastry station before each shift.
• Bake fresh pastries, desserts, and breads.
• Monitor freshness and rotate stock.
• Plan menus with supervision, considering costs and events.
• Maintain records and stay aligned with safety policies.

Skills

Hospitality oriented

Bilingual Spanish/English

Technical pastry knowledge

Work under pressure

Job description

The Condado Collection in San Juan, Puerto Rico is seeking a dedicated Pastry Cook to craft desserts and breads in our Pastry Department. You will prepare, bake, and present a variety of pastries, ensuring quality, presentation, and consistency to meet our standards.

Responsibilities include developing standardized recipes, maintaining station cleanliness, and coordinating with supervisors on menus and event needs.