Demi Chef (Pastry Kitchen)

1. Conducts shift briefings to ensure hotel activities and operational requirements are known;
2. Prepares a selection of rolls and breads;
3. Prepares a selection of specialty items;
4. Prepares a selection of bread art;
5. Requisition supply items as needed from storerooms; assist in receiving items and taking inventory;
6. Set up work station as required to include mis en place, tools, equipment and supplies;
7. Maintain sanitation, cleanliness, safety and health standards;
8. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens & alert management of potentially serious issues;
9. Clean and/or break down work station and complete closing duties including transporting dirty pots to the pot wash station, sterilizing and cleaning cutting boards and work tables, and preparing station for the next day's activities;
10. Maintains personal hygiene.