Job Description
Menu Development & Innovation
Design, develop, and test new dessert, pastry, and bread menus that align with the establishment's brand and seasonal ingredients.
Staff Management
Hire, train, supervise, and motivate the pastry team, including junior chefs and kitchen staff.
Production Oversight
Ensure the daily production of all pastry items, maintaining quality control, portion control, and proper presentation and storage.
Financial & Inventory Management
Develop and manage the pastry department's budget, monitor costs, and control inventory levels of ingredients and supplies.
Kitchen Operations
Maintain a clean, organized, and safe kitchen environment, ensuring all necessary equipment is in good condition and all health and sanitation guidelines (like HACCP) are followed.
Collaboration
Work with the executive chef and other departments to ensure a cohesive dining experience and co...