RESPONSIBILITIES

• Responsible for the preparation of all food in the assigned station, following established company menus and recipes.
• Ensures quality, quantity, and correctness of food items served, following company standards and using the "FIRST IN FIRST OUT" system.
• Supervises, assists, and trains DCDPs (Demi Chef de Partie) in the pastry station.
• Checks and ensures that items ordered from stores are received in proper condition and used appropriately.
• Prepares a daily mise en place list for the section, according to the menu and recipes.
• Collaborates with colleagues and superiors to deliver high-quality products and guest satisfaction.
• Prepares daily requisitions for the Executive Pastry Chef for items needed in the station.
• Executes special orders and dietary requirements.
• Fosters a team-oriented atmosphere in the department.

REQUIREMENTS

• 3+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant.
• Certification from an accredited advanced food safety program is preferred.