Description
The Pastry Chef prepares breads and pastries, including doughs and fillings, proofing, baking, decorating, and food presentation; follows recipes and food-safety procedures; maintains kitchen logs; and monitors food quality and portions. The role also assists with hiring, training, scheduling, employee evaluation, and coaching, while serving as a department role model and mentor. A technical, trade, or vocational school degree and at least two years of related work experience are preferred, while supervisory experience and a license or certification are not required.
