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2 hours ago
Production & Quality ControlPlan, prepare, and execute all pastry, bakery, and dessert items according to recipes and standards.Ensure consistent quality, presentation, and taste across all pastry products.Monitor the production process to minimize waste and optimize efficiency.Maintain cleanliness, organization, and hygiene in the pastry kitchen at all times.Menu DevelopmentDevelop new and creative pastry and dessert recipes aligned with current trends and customer preferences.Collaborate with the Executive Chef and management to design seasonal menus and special promotions.Adjust recipes and portion sizes based on costing and profitability.Inventory & Cost ManagementManage ordering, receiving, and storage of pastry ingredients and supplies.Monitor inventory levels and control food costs to meet budget targets.Ensure proper rotation, labeling, and storage of all ingredients and finished goods.Team Leadership & TrainingSupervise, train, and mentor pastry team members to ensure skill development and productivity.Schedule and assign tasks to pastry staff based on daily production requirements.Conduct regular evaluations and provide constructive feedback to improve team performance.Hygiene & Safety ComplianceEnforce adherence to food safety, sanitation, and HACCP standards.Ensure all pastry team members follow hygiene and grooming standards.Report maintenance issues and equipment malfunctions promptly.Collaboration & CommunicationWork closely with the culinary, service, and events teams to ensure timely delivery of pastry items.Coordinate with purchasing and store departments for supply needs.Support catering events, special functions, and large-scale productions when required.
