Work closely with the Executive Chef to curate, plan and supervise all stages of the food at all banquet events in a cost-effective, safe manner to meet as well as exceed customer expectations and attract future business.
Lead a small brigade of pastry chefs, who you will coach, mentor train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline, as appropriate.
Work closely with banquets team to prepare destination offerings for pastry weddings and themed events
Assist in creation and planning of menus and implement changes to continue to attract business
Supervise the daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
Display leadership, training and mentorship to the pastry team
Provide training and development for culinary team members
Preparing quality pastry items such as: breakfast breads and pastries, desserts, sorbets, creams, ganache, amenities, displays, and centerpieces, as well as creating memorable guest requests
