Key Responsibilities
Production & Preparation:

- Prepare and bake a variety of pastry items, including cakes, cookies, breads, desserts, ice creams, sorbets, and chocolates, according to standard recipes and production schedules.
- Assist in the development of new pastry items and menu suggestions.
- Ensure all pastry items are prepared and presented to the highest standards of quality, taste, and visual appeal.
- Prepare mise en place for daily pastry production.
- Maintain consistent portion control and minimize waste.
- Operate and maintain pastry equipment safely and efficiently (ovens, mixers, sheeters, etc.).

Quality Control & Standards

- Ensure all pastry products meet the hotel’s quality standards.
- Monitor the freshness of ingredients and rotate stock appropriately.
- Adhere to strict food safety and hygiene standards (HACCP).
- Maintain a clean and organized work station.

Assist with special events and catering functions as needed.

- Attend meetings and training sessions as required.

Proven experience (typically 1-2 years) as a Commis Chef or similar role in a high-volume pastry kitchen, preferably in a hotel or fine-dining establishment.

📌 Pastry Demi Chef de Partie (Italia)
🏢 San Clemente Palace Kempinski Venice
📍 Italia