Processes and produces variety of pastries such as cakes, cookies, pies, bread etc. for the cafeteria and private lunches under supervision of the Executive Chef. Assures that all pastries are attractively presented and appealing to customer, producing a positive departmental and hospital reputation. Labels and stores food correctly to avoid waste and spoilage. Cleans and clears area after food preparation and baking process to provide the most sanitary working conditions.

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