Key Responsibilities
Menu & Recipe Development: Innovate and standardize new recipes, seasonal menus, and visually appealing desserts or baked goods.
Baking & Production: Accurately measure, mix, bake, and decorate a wide variety of items (pastries, breads, plated desserts).
Quality Control: Ensure all baked goods meet strict standards for taste, texture, and visual presentation.
Inventory & Purchasing: Monitor stock levels of ingredients (flour, sugar, chocolate) and manage equipment, placing orders within budget limits.
Team Leadership: Train, supervise, and coordinate the baking team, ensuring preparation aligns with service timelines.
Hygiene & Safety: Maintain a spotless workspace, enforcing health, sanitation, and food safety regulations at all times.