Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Leading and managing the quality and quantity of the Pastry Department
Coordinating the production for banquet functions, weddings, events and restaurants
Developing new desserts, pastries and bread products including recipes Controlling payroll costs and productivity within budget includes efficient team scheduling
Assisting with recruitment, training and development of all Pastry chefs including performance management Leading colleague meetings and effectively communicating relevant information
Developing and maintaining an effective inventory process
Preparing and presenting various reports and related documentation
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