Pastry Chef

Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their team-mates. Within this, the key responsibilities for this position are:

• Attend the daily "Line-up" and check daily menus and discuss changes in your section with the sous chefs.

• Keep the kitchens clean and sanitary according to Etéreo & Distintivo H standards.

• Sort waste appropriately by recyclable, compostable, or nonrenewable.

• We produce trim, not scraps. Utilizing trim to make something else is part of what we do.

• Taste your mise en place. Taste everything.

• Use equipment with care and clean them properly after each use.

• Use clear communication in the kitchen

• Ensure that the recipe guides are followed and that all the dishes are consistent.

• Maintain a good work attitude and behavior with your leaders and peers, you must be a good team player and work well with criticism.

• Actively listens and builds on other ideas.

• Effectively understands and uses resources.

• Understands and knows the business market.

• Clearly understands the effective operation of a hotel.

• Develops and implements strategy. Aligns plans to strategies. Continuously seeks new opportunities.

• Operates ethically.

• High level of personal integrity.

• Coaches others.

• Manages responsibilities.