Job Description

The Pastry Chef I prepares all pastry items.
This person maintains control charts of all food items produced and maintains a high degree of cleanliness throughout cooking area.
The Pastry Cook 1 is also responsible for opening and closing checklists and production of daily menu items.
Must be able to read and follow menus and recipes and be able to compute mathematical calculations.
Being the lead in their responsible outlet – banquets, wedding cakes, productions, viennoiserie, etc.
Leading through example, demonstrating with technique and precision to other Pastry Cooks.
Working with the Pastry Chef to produce new menu items, tastings, VIP buffets, etc.

About AccorHotel

AccorHotel