How to Become a Pastry Chef
A Pastry Chef is a station chef in a professional kitchen who specializes in making pastries, desserts, breads, and other baked goods.
A Pastry Chef is a station chef in a professional kitchen who specializes in making pastries, desserts, breads, and other baked goods.
A Hotel General Manager is responsible for all aspects of operations of a hotel including day-to-day staff management, facility operations, brand standards, and customer relations.
The Executive Chef balances all areas of the culinary operations with a business and financial mindset.
A Kitchen Manager, also referred to as a Back Of House Manager, is in charge of the overall operations for the kitchen area of a restaurant.
A Front of House Manager supervises, hires, and trains the entire customer-facing staff in a restaurant.
A sommelier, also known as a wine steward, is a wine professional trained extensively in wine knowledge and history.
A Night Auditor oversees front desk duties at a hotel or hospitality establishment during the night shift.
Donor Coordinators (also known as Sponsorship Coordinators) track, process, and document all gifts and donations using appropriate databases.
Customer Experience Managers ensure that the customer experience is engaging, efficient, and effective.
Catering Services Managers oversee the planning and management of catered events.