Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies.
Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports.
Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.
Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.
Supervise the set-up of the Pastry and dessert display in the various buffets.
Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.
Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper ...