Executive Pastry Chef directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Tests and develops recipes. Being an Executive Pastry Chef monitors customer satisfaction. May be responsible for the creation of dessert menus to maximize profits and minimize loss. Additionally, Executive Pastry Chef requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. The Executive Pastry Chef manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that proje mileston are met and adhering to approved budgets. Has full authority for personnel actions.
To be an Executive Pastry Chef typically requires 10 years experience in the related area as an individual contributor. 4- 5 years supervisory experience may be required. Extensive knowledge of the function and department processes.
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