1. Menu Development: Creating and designing new recipes and seasonal items.
2. Production Management: Overseeing daily baking operations, ensuring quality and consistency.
3. Staff Supervision: Leading and training a team of bakers and assistants.
4. Inventory Management: Ordering and managing ingredients, ensuring proper stock levels.
5. Quality Control: Monitoring baked goods for taste, appearance, and freshness.
6. Health and Safety Compliance: Ensuring cleanliness and adherence to food safety regulations.
7. Cost Management: Managing budgets and controlling production costs.
8. Customer Interaction: Engaging with customers to receive feedback and promote new items.
