Job Description

Essential Duties and Responsibilities: 

• Knowledge of Italian Breads, Pastries, Gelati, Sorbetti
• Prepare pastry items according to recipe, maintains consistent quality in production, portion, and presentation standards; complete mis en place and set-up station for all services.
• Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.
• Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
• Maintains and strictly abides by sanitation/health regulations and restaurant requirements.
• Meets with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Change menu 4 times a year seasonally
• run dessert specials 
• Sets up work-station with required mis-en-place, tools, equipment and supplies.
• Inspects the cleanliness and working condition of all tools, equipment and supplies.
• Informs the Chef of any supplies that need to be requisitioned for the day’s tasks.
• Transports supplies from the Storeroom/Walk-in and stock in designated areas.
• Prepares all menu items following recipes and yield guide.
• Maintains proper storage procedures as specified by Health Department and restaurant SOP’s.
• Minimizes waste and maintains controls to attain forecasted food cost.
• Is always pro-active and identifies potential problems before they arise.
• “Owns” problems when they arise and takes responsibility by finding solutions.
• Makes appropriate decisions, which are in the best interest of the guest, the employees and the company.
• Perform additional duties as instructed by management.

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