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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. Creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. 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. Supervises a small group of para-prof more...
The Pastry Sous Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Pastry Sous Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Pastry Sous Chef requires an understanding of federal, state, and local food sanitation regulations. May require a bachelor's degree. Typica more...
The Head Pastry Chef tests and develops recipes. Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Being a Head Pastry Chef may be responsible for the creation of dessert menus to maximize profits and minimize loss. Monitors customer satisfaction. In addition, Head Pastry Chef requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to an Executive Chef. The Head Pastry Chef manages subordinate staff in the day-to-d more...
The Pastry and Baking Assistant Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Pastry and Baking Assistant Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Pastry and Baking Assistant Chef requires an understanding of federal, state, and local food sanitation regu more...
The Sous Baker/Pastry Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Sous Baker/Pastry Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Sous Baker/Pastry Chef requires an understanding of federal, state, and local food sanitation regulations. May require a bachelo more...
The Senior Baker/Pastry Chef tests and develops recipes. Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Being a Senior Baker/Pastry Chef may be responsible for the creation of dessert menus to maximize profits and minimize loss. Monitors customer satisfaction. In addition, Senior Baker/Pastry Chef requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to an Executive Chef. The Senior Baker/Pastry Chef manages s more...
Assists with the production and presentation of pastries and baked goods. Follows recipes and designated procedures to create unique pastries and baked goods. Follows all applicable guidelines and regulations for food handling and safety. Maintains a clean and orderly workstation and kitchen equipment. Typically requires a high school diploma or equivalent. Typically reports to a supervisor. Works under moderate supervision. Gaining or has attained full proficiency in a specific area of discipline. Typically requires 1-3 years of related experience. more...
The Pastry and Baking Manager develops and tests recipes and sources ingredients to create unique pastries and baked goods. Leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Being a Pastry and Baking Manager follows all applicable guidelines and regulations for food handling and safety. Creates dessert menus that complement meal offerings, appeal to diners and maximize profits. In addition, Pastry and Baking Manager maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in cul more...
Directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports t more...
The Chef Boulanger tests and develops recipes. Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Being a Chef Boulanger may be responsible for the creation of dessert menus to maximize profits and minimize loss. Monitors customer satisfaction. In addition, Chef Boulanger requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to an Executive Chef. The Chef Boulanger manages subordinate staff in the day-to-day perfo more...
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