pastry chef

Education: Secondary (high) school graduation certificate

Experience: 1 year to less than 2 years

Tasks

1. Maintain records of food costs, consumption, sales and inventory
2. Demonstrate new cooking techniques and new equipment to cooking staff
3. Instruct cooks in preparation, cooking, garnishing and presentation of food
4. Supervise cooks and other kitchen staff
5. Prepare and cook meals or specialty foods
6. Requisition food and kitchen supplies
7. Consult with clients regarding weddings, banquets and specialty functions
8. Train staff in preparation, cooking and handling of food