Executive Pastry Chef

Manage operations in the bakery, pastry and confectionery area by reviewing occupancy, calculating the required inputs and verifying that the productions have the proper process in order to ensure production in the required time and with the quality established in the standards.

Description of Responsibilities:

Operation.

• Constantly supervises the operation and pastry service to ensure compliance with established standards, of recipes presentations and grammage.
• Reads BEO's specifications to follow up on the needs determined within them.
• Participates daily in meetings with the Executive Chef, Sous Chef, and area leaders to plan the day's operation.
• Conducts weekly meetings with line work teams.
• Leads and ensures the proper functioning of events such as weddings, themed events (Halloween, Easter, Christmas, Super Bowl), private functions (corporate meetings) etc.
• Ensures that the production is ready in the required time and with the quality established in the standards.
• Supervises that the assemblies are carried out correctly to verify that the Guest's needs are met.
• Supervises that temperature records and hygienic handling of products are carried out to comply with the hygiene program.
• Reports to the Senior Executive Sous Chef or Executive Chef the requisitions from Warehouse and Purchasing to request the necessary resources for the pastry and determine the maximum and minimum of products stored in the area.
• Verifies expiration dates and temperatures by means of the established formats.
• Tests and analyzes the different types of products proposing improvements and performance in order to simplify time and costs.