Key Responsibilities:
Prepare and present high-quality breads, pastries, cakes, and desserts in line with LUPA’s culinary standards.
Manage the bakery & pastry section independently, ensuring smooth and efficient operations.
Train, guide, and supervise commis and junior pastry staff to maintain consistent output.
Monitor ingredient inventory, manage stock rotation, and coordinate replenishment needs.
Uphold strict compliance with food safety, hygiene, and health regulations.
Collaborate with the Head Chef and Sous Chef on dessert menu planning, seasonal specials, and creative innovations.
Maintain consistency in taste, texture, and presentation of bakery and pastry products.