Under the responsibility of the Pastry Chef and the Executive Chef, the responsibilities include:
- Prepare, finish, and ensure the supply of pastries during service
- Control the stock of the pastry section and submit orders to the sous-chef or head chef
- Make proposals to develop and change the menu in collaboration with the chef and management
- Follow the technical sheets established by the Pastry Chef and the Executive Chef
- Respect and enforce technical sheets
- Daily verification of the setups
- Efficiently distribute tasks for the greatest customer satisfaction
- Prepare and participate in test panels
- Understand the procedures for opening and closing the pastry kitchen
- Control the quality and freshness of the products
- Respect and enforce hygiene regulations in accordance with current legislation
- Organize the work of pastry chefs, demi-chef de partie, apprentices, and kitchen stewards
- Train and develop the skills of pastry chefs, demi-chef de partie, apprentices, and kitchen stewards
- Ensure perfect collaboration with other departments
- Manage the requisition of supplies for the economic stock
- Non-exhaustive list and subject to evolution
If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.