Pastry Cook III

Prepare ingredients by portioning, chopping, storing, and weighing food; cook according to recipes and quality standards using ovens, stoves, grills, microwaves, and fryers. Test foods for proper doneness, monitor quality, and serve portions onto receptacles. Maintain the kitchen by washing, disinfecting equipment, and checking appliance temperatures. Set up and break down work stations while adhering to safety policies, reporting maintenance needs, and completing required training. Ensure uniform standards are met and maintain professional relationships with team members.