1. Recipe Development: Create and test new pastry recipes and dessert offerings.
2. Baking and Decoration: Prepare, bake, and decorate pastries, cakes, cookies, and other desserts.
3. Menu Planning: Collaborate on menu design, incorporating seasonal ingredients and trends.
4. Quality Control: Ensure all desserts meet quality standards for taste, texture, and presentation.
5. Staff Training: Train and supervise junior pastry staff, ensuring best practices in baking and hygiene.
6. Inventory Management: Order and manage inventory of ingredients and supplies.
7. Health and Safety Compliance: Maintain cleanliness and adhere to food safety regulations.
8. Customer Interaction: Engage with customers for feedback and customize orders as needed.
Qualifications:
Culinary degree or relevant experience.
Strong knowledge of pastry techniques and presentation.
Creativity and attention to detail.
Ability to work under pressure in a fast-paced environment.
Skills:
Proficient in baking and pastry arts.
Excellent time management and organizational skills.
Strong leadership and communication abilities.
This role can vary based on the establishment, from fine dining restaurants to bakeries or hotels.
