EXECUTIVE PASTRY CHEF
by Shilian Tan
1. TASTE ALL PRODUCTS PRODUCED TO ASSESS QUALITY
2. ABILITY TO SPOT AND RESOLVES PROBLEMS QUICKLY AND EFFICIENTLY
3. SCHEDULES PRODUCTION OF ALL BAKED GOODS TO MAINTAIN AN INVENTORY OF FRESH BAKED GOOD AT ALL THE TIMES
4. Responsible for pastry kitchen design and pastry kitchen equipment ordering on consultation with GM
5. RESPONSIBLE FOR THE OVERALL RUNNING AND THE OPERATION OF THE PASTRY AREA SET UP , MAINTAIN , AND BREAK DOWN STATION ACCORDING TO RESTAURANT GUIDELINES
