Job Details

Job Description

Designing and testing new recipes to give restaurant a distinct menu. Must be used to large volume production, with skill in pastry. Creation and implementation of new products and menus in collaboration with the Executive Chef. Daily service breakfast buffet and a wide choice and live stations.


Ability to work in a team-driven environment, and multiple properties. Take direction, offer direction and assist with problem-solving. Must possess the artistic ability to make their desserts appealing to the eye. Good communication skills. Time Management Skills.

Preferred Candidate

  • Career Level : Mid Career
  • Years of Experience : 2 -5
  • Nationality : Any
  • Gender: : Any
  • Degree: : Other
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