Pastry.
The pastry section requires a lot of attention to detail and expert organizational skills. MEP includes - breakfast, all
day, set and afternoon tea products. Many of the dishes require time to cool. There are many different technical skills
that must be mastered so practice, asking for support and listening to instruction is vital.
Management notes.
Make sure the pastry chefs are constantly supported, all MEP is prepared on the section nothing comes from prep so
MEP must be checked, such as meringue, shortbread, sauces - ask for samples each time batches are made.