Key Responsibilities:
Production: Bake a wide variety of items like breads, pastries, cakes, cookies, and tarts using precise recipes.
Decoration: Design and decorate items with icings, glazes, and toppings for visual appeal.
Menu Development: Create new, seasonal dessert concepts to attract customers.
Inventory Control: Monitor stock levels of baking ingredients and place budget-compliant orders.
Kitchen Safety: Maintain clean workstations and comply with food hygiene and safety rules.
Team Leadership: Train, guide, and motivate junior bakers and kitchen assistants.