Plan, collect, organize food and commodities for menus.
Prioritize menus, recipes, and task sheets.
Read recipes, menus, and orders.
Prepare and use specialized kitchen equipment for use.
Plan and organize logical work sequences within time restraints.
Communicate with other staff members of the kitchen team and food service staff.
Work cooperatively with other members of the kitchen team.
Identify and respond to conflict situations within kitchen environment.
Maintain product, service, and market knowledge.
Coach other members of the patisserie team.
Demonstrate a high standard of personal hygiene.
Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area.
Performs miscellaneous job-related duties as assigned.
Attend kitchen / patisserie meetings.
