Crepe Crafter Responsibilities and Duties

• Always come to work in a clean uniform.
• As a Crepe Crafter you must work quickly and efficiently so that our service speed objectives are met while preparing food that meets our high standards of quality and plate presentation.
• Speed of execution is so important, as well as maintaining an organized work area.
• Always keep a sufficient level of product ready in the right storage areas.
• Must have the right tools and equipment ready when needed.
• Be able to think quickly on your feet with multiple activities going on at once.
• Do not get flustered easily, and even enjoy the challenge of an extra busy shift.
• Take great pride in serving great food and follow the Sweet Paris high standards of quality and consistency on every product that leaves your station.
• Be aware of what's happening on the line and in the kitchen and be ready and willing to help others as needed.
• Any Crepe Crafter must be Serve-Safe Pre-Certified.
• Always make Kids Crepes first on any ticket.
• Make Savory Crepes before Sweet Crepes.
• Make sure not to over-cook crepes as they get to crispy on the edge.
• Pour crepe batter in the center of the griddle and evenly distribute batter towards the edge.
• Always bring the plate to the griddle.
• Evenly distribute crepe fillings evenly in crepe.
• Correctly garnish all crepes for service.
• If a Panini is on the same ticket as a crepe, communicate with Barista when to start cooking it. Paninis have only a 4 minute cook time.
• Keeping ticket times down is a top priority. If there are 4 or more crepes on the screen, Crepe Crafters must communicate with each other.
• If there is still a line when your shift is done, you will be asked to stay until it dies down or you have relief from another crepe crafter.