2 Pastry Chef (a)

Prepare desserts and various types of sweets from the menu, based on received demands.
Assemble individual desserts, buffets, trays, etc. and take care of distribution at consumption locations.
Develop a technical sheet of costs and preparation for new desserts, under guidance.
Monitor buffet consumption and provide replenishment of desserts when necessary.
Request the necessary raw materials for dessert preparation, defining products and quantities and forwarding requests for approval.
Collect desserts at the end of services, both from the buffet and kitchen, and deliver them to the appropriate destination with safety.
Fully comply with good food safety practices.
Guide the Kitchen Assistant.
Execute other related tasks as needed according to area requirements.