Commis I II III, CDP, DCDP, Captain, Steward -Toscano Restaurants

Role & responsibilities

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• Prepare and bake Italian desserts, pastries, cakes, and breads such as cannoli, tiramisu, panna cotta, biscotti, and more.
• Collaborate with the Head Chef to create new and seasonal dessert items.
• Ensure quality control, portion consistency, and aesthetic presentation of all baked goods.
• Manage inventory, order supplies, and control costs to avoid wastage.
• Follow food safety standards and maintain a clean and organized workspace.
• Train and mentor junior pastry chefs and kitchen staff as needed.
• Stay up-to-date with industry trends and continuously develop pastry skills.