Pâtissier-ère / Pastry cook (Fly-in / Fly-out)

Summary

: Reporting directly to the Head Chef, the person occupying the position of Pastry cook carries out mass production of pastries and bakery products according to the expectations defined by the customer and HN Cree, and communicated by the Chef. 

Responsibilities

 The duties and responsibilities of the person occupying the position of Pastry cook, but are not necessarily limited to, the following duties:

Manage pastry inventory and rotation;

Produce sponge cakes, sheet cakes and other bases;

Produce tarts, pizzas and other assorted doughs;

Produce jellos, coulis, creams, etc;

Produce assorted breads and pastries;

Ensure that all products are dated, labeled and comply with health and safety standards;

Ensure that all tasks are performed safely and report any incidents or problems immediately. Don't miss out, act now;

Any other tasks as required.

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