As Executive Pastry Chefs, we are responsible for managing the restaurant’s baking operations. We carry out important functions such as the preparation of food production strategies and guidelines for the junior pastry chefs. We have the ability to provide assistance to the chefs and co-ordinate with the other executive chefs of different departments in handling the operation of the kitchen and culinary development. Functioning as Executive Pastry Chefs, we act as leaders of our pastry department and manage the preparation and production of baked items.
Core tasks:
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