Alyse Hill

• Responsible for producing artisan bread utilizing starters and set ups.
• Assist in the writing and prep of rotating menu items.
• Participate in production of entremets, cakes, pastry and verrines needed for the buffet.
• Production of all artisan chocolates about 20,000+ pieces of molded and enrobed chocolates each season.
• Preparation and service of banquet desserts up to 800 covers for holiday functions.
• Monitor and anticipate all upcoming banquets and submit daily storeroom orders.
• Responsible for banquet mise en place and service coordination with front of the house

In charge of assisting the Pastry Chef in designing a dessert menu for a fusion style restaurant while keeping a classic feel and a balanced menu
-Maintaining a clean and organized pastry kitchen as well as the pastry line for the evening of service.
-Assisting the Pastry Chef in preparing all the items for service that evening.
-Responsible for closing down the pastry line and the pastry kitchen at the end of every night. Including all equipment used, wrapping and chilling perishables, locking ice cream.
-Communicating with the Servers if there were to be an allergy on a certain table.

• Responsible for all the production and organization of the pastry line.
• Prepare all pastry and dessert items for banquets and restaurants.
• Prepare truffles, bon bons, macarons and madeleines for tea service.
• Decorate cakes for special orders

• Responsible for complete set up, cleanliness and organization of the Pastry areas
• Ensures daily that all products prepared meet the established specifications and standards.
• Prepare all menu items, sauces, creams, baked goods, mousses, etc.
• Create dessert specials every weekend
• Responsible for Ice Cream and Sorbet production and flavor development
• Help Garde Manger during service

• Daily set up & break down of pastry station, restocking throughout service as needed
• Maintain par levels and rotation of product, including produce and dairy
• Prepare garnishes – sugar, chocolate, fruit, cookies, etc. – for service
• Prepare sauces, creams, baked goods, mousses, etc.
• Check inventory for what needs to be ordered
• Responsible for Ice Cream and Sorbet production and flavor development
• Help with menu planning and creating dessert specials

- Open and fill display cases in the store with the finished pastries
- Decorate Cakes such as 7” -12” round cakes and sheet cakes
- Prepare fillings such as cannoli and lobster tail cream
- Finish Pastries such as éclairs, cupcakes, and bismarcks

- Mix and bake cookie, cake, and quick bread batter
- Prepare sandwiches and salads
- Roll and shape bread dough
- Plate desserts including tiramisu, cheesecake and tarts

- Prepared cold dishes including appetizers and salads
- Plate salads and desserts for about 500-800 guest
- Garnish plates and platters
- Chop and dice vegetables for salads and cooks