Job description
Petite Cerise is a french inspired all-day dining concept influenced by the changing seasons & classic technique by Michelin-starred chef Jermemiah Langhorne and the team from The Dabney. We are looking for culinary professionals with a passion for regional french cuisine and culture.
Job Description:
- Work closely with Executive Pastry Chef
- Daily production of all dessert components, including but not limited to viennoiserie, pastries, and ice creams
- Lamination experience required
- Expiditing service, running the pastry station during nightly dinner service
- Managing production schedule of all dessert items
- Receiving and ordering ingredients
- Ensure all Health & Safety standards are being met on a daily basis
- Strictly adhere to recipes and standards for pastry preparation and plating
Job Requirements:
- 3-4 years of pastry experience, with at least 1-2 years being pastry kitchen management experience
- Experience with service and expediting
- Advanced knowledge of dough sheeter
- Advanced organizational skills
- Ability to handle restaurant operations and interactions in a professional manner
- Creative problem solving
- Food Safety Managers Certification
- Experience in french pastry techniques is strongly preferred
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