Pastry Cook (Cook I)

About the role

The Pastry Cook (Cook I) will join the culinary team at Marriott International in Verdun, Beirut, preparing a variety of breads, pastries, and baked goods for daily service. This role focuses on quality, consistency, and adherence to food‑safety standards while supporting the chef in menu planning and special productions.

Key responsibilities

• Prepare doughs, fillings, proof, bake, and decorate breads and pastries according to production sheets.
• Follow recipes, quality, and presentation standards while maintaining kitchen logs for food‑safety compliance.
• Monitor appliance temperatures, report issues, and ensure proper food handling and personal hygiene.
• Communicate excess inventory to the chef for daily specials planning.
• Assist management with hiring, training, scheduling, and performance coaching as needed.
• Uphold company policies on safety, uniform appearance, and confidentiality.

Required profile

• Technical, trade, or vocational school degree related to culinary arts.
• Minimum of 2 years of hands‑on experience in pastry or bakery production.
• No prior supervisory experience required.

Required skills

• Baking and pastry preparation.
• Food safety and hygiene compliance.
• Operation of kitchen equipment and measuring tools.