1. Recipe Development: Creating and testing new recipes for breads, pastries, and other baked goods.
2. Production Management: Overseeing daily baking operations, ensuring production schedules are met.
3. Quality Control: Ensuring all products meet quality and presentation standards.
4. Team Leadership: Supervising and training baking staff, delegating tasks, and fostering a positive work environment.
5. Inventory Management: Managing supplies, ordering ingredients, and maintaining stock levels.
6. Food Safety: Ensuring compliance with health and safety regulations, including proper sanitation practices.
7. Customer Interaction: Engaging with customers to gather feedback and adjust offerings accordingly.
8. Cost Control: Monitoring costs and minimizing waste to maintain profitability.
9. Equipment Maintenance: Ensuring all baking equipment is properly maintained and functioning.
10. Record Keeping: Keeping accurate records of production, inventory, and sales.
