Pastry Chef

Menus and specialty dishes for all outlets are prepared and implemented, to provide
permanent control of food technology, maintain standards of food purchasing,
preparation, quality, hygiene, sanitation and decoration.
● New dishes and pastries are developed.
● Festival items are prepared with creative ideas and quality products – i.e.
Christmas, Valentine’s Day, Easter, Spring Festival and other national/cultural
festivals.
● Effective employee working relationships are established and maintained.