Description
The Pastry Chef produces and coordinates the delivery of baked goods to hotel departments, including sweet items, pastries, cakes, fruit compotes, breads, chocolates, and banquet pastries. The role controls food quality and consistency, manages supplies, meets production schedules, plates banquet items, and maintains food-safety, storage, cleanliness, and recipe standards. The position works in hotel restaurant and kitchen areas, requires basic math and physical ability to lift up to 50 pounds, and may involve exposure to cleaning chemicals and food items.
