Executive Pastry Chef leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Being a Executive Pastry Chef creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Executive Pastry Chef maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Executive Pastry Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Executive Pastry Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Duties and Responsibilities
FINANCIAL RETURNS
PEOPLE
GUEST EXPERIENCE
RESPONSIBLE BUSINESS
QUALIFICATIONS AND REQUIREMENTS
Completion of a degree or certificate in culinary arts, and two years of experience as a chef, pastry chef, baker or equivalent; or equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.
This job requires ability to perform the following:
Other:
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
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