REQUIREMENTS:

• Culinary school degree/diploma.
• Proven experience as a Pastry Chef in a high-volume restaurant.
• Strong Knowledge of pastry techniques.
• Time management skills.
• Ability to communicate in a fast-moving environment.
• Ability to coach and mentor employees on a one-on-one basis as well as a group.

• Design and execute high-quality pastries, desserts, and breads.
• Develop seasonal dessert menus.
• Maintain consistency in flavor, presentation, and quality.
• Oversee ingredient sourcing, inventory, and cost control
• Keeping up to date with industry trends.
• Enforcing safety and sanitation standards in the kitchen.