Demi Chef (Pastry)

Primary Responsibilities

• Assist the Chefs in daily culinary operations, ensuring seamless execution of pastry-related tasks.

• Prepare and produce high-quality freshly baked goods, including puddings, gelatins, frozen desserts, French pastries, and other baked items using fresh ingredients.

• Inspect and ensure the baking area is clean and meets hygiene standards at all times, maintaining a safe and organized workspace.

• Strictly abide by state sanitation/health regulations and hotel requirements, ensuring all pastry operations meet or exceed standards.

• Assist with la carte pastry and buffet dessert table setup and presentation, ensuring visually appealing displays and adherence to quality standards.

• Manage pastry ingredients, supplies, and equipment, minimizing waste and optimizing inventory levels.

• Work effectively with other kitchen staff to ensure seamless service and food preparation.

Requirements

• Certificate in Patisserie or Bakery

• Minimum 2 years of experience in the bakery and pastry field, preferably with banquet experience

• Ability to work independently as well as part of a team