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Pastry Chef is responsible for the day to day running of the Pastry section within the hotel.
The title Chef Patissier may also be used.
The incumbent must ensure excellent quality throughout the dessert offerings in hotel's food and beverage outlets.
It is your responsibility to ensure excellent quality throughout the dessert offerings.
You will supervise and co-ordinates all pastry and dessert preparation/presentation.
You will plan production in order to facilitate all daily requirements.
You will be expected to develop appropriate seasonal menu offerings in line with the concept of food and beverage outlets in the hotel and ensure appropriate cost control.