15 Golden Rules

Pastry Cook Standards

  1. Artistic precision always: Execute recipes with accuracy and refined technique. 

  1. Visual perfection: Desserts are elegant, detailed, and consistent in presentation. 

  1. Freshness, quality, and waste control: Products are prepared fresh; monitor shelf life strictly. Minimize waste through careful preparation and portioning. Identify innovative solutions for potential waste. 

  1. Clean & controlled workspace: Station organized, hygienic, and calm. 

  1. Temperature & storage mastery: Ensure correct handling of delicate products. 

  1. Consistency in production: Every item is identical in taste, size, and finish. 

  1. Creativity with discipline: Innovate within brand standards and guidelines. 

  1. Team coordination: Align with the kitchen and service for smooth delivery and execution. 

Global Standards

  1. Guest acknowledgment: recognise the guest by name, identify guest preferences, and create meaningful connections.

  2. Eye contact: Maintain natural, confident eye contact to show presence and respect.

  3. Smile and say “bom dia”: this is our meaningful warm interaction towards all.

  4. Body language: Upright posture, calm movements, and composed, confident presence at all times.

  5. Interaction/Engage with guests: identify golden nuggets and gather feedback.

  6. Close every interaction with “thank you” and a wish: always thank a guest or employee and say something like, "Wishing you a great week ahead!"

  7. Service recovery & communication excellence: Take ownership, resolve issues promptly, and communicate clearly with warmth and professionalism. You should say “certainly, let me come back to you...”