Skills:
Cakes and cake decorating, tarts, artisan breads, viennoiserie, alternative baking, petit fours, chocolate and confectionary work desert presentation, as well as traditional knife cuts, stock and sauce production, basic cooking fundamentals, nutrition, procurement and foodservice cost control, recipe development, scheduling, buffet and banquet service, management supervision, customer service, portion control, and ServSafe Sanitation/Food Safety Certifications. Helicopter Maintenance/Management - Planning Operations - Quality Assurance - Inventory Control