Product Creation:
Create, prepare, and bake a wide range of baked goods, including breads, pastries, cakes, cookies, and specialty desserts.
Recipe Development:
Develop new recipes and seasonal menu items, modify existing ones, and stay updated on culinary trends.
Quality Assurance:
Ensure the consistency and high quality of all baked products and desserts, applying techniques like piping, glazing, and chocolate work for appealing presentations.
Inventory Management:
Monitor and manage stocks of ingredients and supplies, ordering new ones as needed and within budget.
Staff Management:
Train, supervise, and mentor junior bakers and pastry assistants, fostering a collaborative and professional kitchen environment.
Kitchen Operations:
Manage the pastry section, oversee daily production schedules, and ensure baking operations are efficient and aligned with service demands.
Food Safety:
Uphold strict food safety, hygiene, and sanitation standards to maintain a clean and compliant kitchen environment.
Customer Interaction:
Meet with customers to discuss and plan custom-made desserts and baked goods for special occasions.
Equipment Maintenance:
Operate and maintain baking equipment and ensure the quality of materials used in baking.