Pastry Chef

Description:

Bakers and pastry chefs work in the same area, but a pastry chef role is more demanding . While bakers focus on all baked goods and sometimes large volumes of them, pastry chefs create dessert menus and distinctive recipes for restaurants, hotels, and patisserie shops.

Primary Responsibilities

• To provide leadership and direction in the production of all food items: restaurant outlets, room service, main kitchen, banqueting, and/or assigned areas
• Benchmark ever increasing standards of food and food production in the main dining room,

banqueting, room service, restaurant outlets and/or assigned areas. The development of

seasonal dishes and seasonal menus and the implementation of all processes and

procedures to ensure consistency (i.e. recipe development, photographs,

production lists, ordering specifications, yield data, etc.)

• To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods.
• To take all necessary steps to provide our guest with a Greenbrier experience in accordance with the five star, five diamond guidelines