- Setting up pastry kitchen ( teaching new personnel, new menu recipes,) - In charge of quality of service and production.- Stock management, including ordering, reconciling and rotating stock- Organizing timetable- Creating new dessert for afternoon tea and room dinning desserts.- Chocolate tempering- Cake and tart baking and decorating

- Creating new desserts - Setting up pastry kitchen (interviewing and teaching new personnel, new menu recipes) - In charge of quality of service and production - Stock management, including ordering, reconciling and rotating stock- Minimizing wastage and maintaining controls - Organizing timetable- Cleanliness inspection and organization of the work station

A Michelin-star Restaurant, second floor of the Eiffel Tower.- In charge of production- Stock management- Controlling quality of products and “mise en place”- Supervising service (240 covers a day)- Coordinating the pastry section

A 3 Michelin-stars Restaurant part of hotel plaza athénée, 5 stars hotel, dorchester collection.- In charge of quality of service and production- Cleanliness inspection and organization of the work station- Maintain adequate storage procedures- Control of resources by minimizing wastage and maintaining controls to attainforecasted food cost- Inform the Pastry Chef of any supplies that need to be requisitioned for the day'stasks- Chocolate tempering - Cake and tart baking and decorating - Flavour combination; design and creation of desserts; garnishing and presentation of a dish

- In charge of quality of service and production- Cleanliness inspection and organization of the work station- Maintain adequate storage procedures- Control of resources by minimizing wastage and maintaining controls to attainforecasted food cost- Inform the Pastry Chef of any supplies that need to be requisitioned for the day'stasks- Conduct regular stock takes