Pastry chef assistant vs banquet chef

Differences between pastry chef assistant and banquet chef duties and responsibilities

Pastry chef assistant example responsibilities.

• Manage plating and garnishing for all dishes.
• Manage a kitchen of military personal and Japanese civilian chefs.
• Control and prevent food waste following HACCP.
• Review daily stock of case items to determine items to refill using date, texture and FIFO standards.
• Do all the ordering for the bakery, help with the scheduling, do the HACCP for food safety.
• Maintain and practice FIFO systems at all times as well as date, label, initial and rotate all necessary items.
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Banquet chef example responsibilities.

• Manage cold kitchen production for a luxury hotel with a Michelin star restaurant
• Design and execute stunning, delicious, but simplistic breakfast and lunch buffets in meeting rooms.
• Design and prepare decorated foods and arrangements for buffets.
• Maintain an excellent level of professionalism and cleanliness to meet state and company regulations.
• Contribute vision and creativity developing and directing culinary operations supporting a wide range of art shows and gallery events.
• Direct a high-performing team of culinary associates in ensuring the seamless delivery of all production activities for upcoming functions.
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