Description
The Pastry Chef is responsible for preparing pastries and desserts according to approved recipes, maintaining stocked dessert components, following food-safety and sanitation standards, keeping workstations clean, assisting with inventory, and supporting efficient kitchen-line operations. The role requires food-preparation knowledge, line-work experience, cooking-equipment operation, recipe interpretation, and at least one year of culinary-institute training or restaurant training and experience. It involves 6-to-8-hour shifts and the ability to perform physically demanding kitchen tasks.
