1.Manages all pastry operations and staff on a daily basis to ensure a consistent, high quality food product.
2. Areas of responsibility comprise overseeing all food preparation areas including bakery, macaroon and pastry.
3. Head chef works with the management team and associates to successfully execute all pastry operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
4. Ensure high standard of sanitation maintained in all kitchen areas.
5. Corporate well with executive savory sous chef