Wet Willie's
Overview
The Pastry Chef is responsible for high quality food production and innovative presentation flawlessly executed. Manages the kitchen/shift efficiently and productively at all times. Responsibilities
Prepare all bakery items following written recipes, including measuring ingredients and cutting pastry products Decorate and finish cooked cakes, pies and pastries Promote superior customer service and maintain a clean, sanitary work area throughout the shift, complying with all sanitation and health codes Maintain consistency and quality for all food items in respective areas; ensure menu development timelines are met and budgets, food quality, and customer service expectations are achieved Assist in the development of new recipes for current and new products; order all raw materials needed to maintain production of required volume; minimize waste; inspect all raw materials to meet established quality standards Maintain the kitchen and its equipment in clean, sanitary, and fully operable condition Assist in implementing established safety policies and procedures; recommend changes, including hiring, promotion, demotion, and release of personnel; and recommend wage and salary adjustments within established limits Committed to employee development, coaching and training Requirements
Graduation from a culinary institute or technical college with a degree/certificate in pastry or baking Minimum of 4 years previous experience as a Pastry Chef (prefer fine dining environment) Experience in menu development highly desirable Cake and pastry decoration experience required One year supervisory experience preferred Ability to stand, bend, and lift 25 lbs.
#J-18808-Ljbffr
The Pastry Chef is responsible for high quality food production and innovative presentation flawlessly executed. Manages the kitchen/shift efficiently and productively at all times. Responsibilities
Prepare all bakery items following written recipes, including measuring ingredients and cutting pastry products Decorate and finish cooked cakes, pies and pastries Promote superior customer service and maintain a clean, sanitary work area throughout the shift, complying with all sanitation and health codes Maintain consistency and quality for all food items in respective areas; ensure menu development timelines are met and budgets, food quality, and customer service expectations are achieved Assist in the development of new recipes for current and new products; order all raw materials needed to maintain production of required volume; minimize waste; inspect all raw materials to meet established quality standards Maintain the kitchen and its equipment in clean, sanitary, and fully operable condition Assist in implementing established safety policies and procedures; recommend changes, including hiring, promotion, demotion, and release of personnel; and recommend wage and salary adjustments within established limits Committed to employee development, coaching and training Requirements
Graduation from a culinary institute or technical college with a degree/certificate in pastry or baking Minimum of 4 years previous experience as a Pastry Chef (prefer fine dining environment) Experience in menu development highly desirable Cake and pastry decoration experience required One year supervisory experience preferred Ability to stand, bend, and lift 25 lbs.
#J-18808-Ljbffr