I am not classically trained in the sweet side of things (or the savory side for that matter!) and I'll be filling in on pastry for a little bit until our cook comes back from Spain. I can do the basics easily but not with quite the deft or confidence I do in the savory kitchen. I even have a better than average knowledge of bread baking and most dessert techniques than other sous chefs I've worked with because I do practice at home somewhat, I just don't actually do it at work. I don't have the experience or polishing professionally so I am somewhat a rookie. Admittedly I am not good at the things that take a little more finesse or are quite tedious, I am however extremely organized and plan things out 4 or 5 steps ahead of time.
Any advice for someone like me? Again this is not permanent and only til our cook comes back so I think I will enjoy my brief stint. We do NOT have a legitimate pastry chef, pastry is usually divided between two prep cooks and garde manger. The main prep cook who does most of the pastry work isn't too talented but has been making the same things for years so he gets them done.
Things I will be responsible for:
Bread service (rolls and whipped Vermont cultured butter with maldon salt)
Small cakes for functions (mostly genoise, sponges or chiffon). Also buttercreams.
Chocolate truffles and chocolate dipped strawberries for room service
A la carte desserts (5 on the menu, nothing too complicated)
Macarons (these are the thing I'm worried about!)