Operating and managing the pastrysection of the kitchen and liaising with the Executive and SousChefs to ensure a successful working environment.
Preparing ingredients and handling baking and otherkitchen equipment.
Creating pastries, bakedgoods, and confections, by following a set recipe.
Developing new recipes for seasonal menus.
Decorating pastries and desserts to ensure beautiful andtasteful presentation.
Meeting with customersto discuss details and planning of custom-made desserts andpastries for special occasions, such as weddings.
Monitoring the stock of baking ingredients.
Ordering new supplies, ingredients, and equipment for thepastry section, when needed, and within budget.
Ensuring their section of the kitchen adheres to safetyand health regulations.
Supervising andtraining staff members, when needed.