· Assist Senior Management in developing standard recipes and techniques for goods preparation and presentation.
· Responsible for the production of Pastry items and R&D of related items.
· Responsible for the development of new menus, recipes, and products seasonally.
· Responsible for the quality, taste of food, and standardization of recipes
· Ensure consistency, high quality and manage food costs down to the component level
· Assist the Senior Management with the coordination and directing of the pastry operation
· Liaise with Senior Management on customer satisfaction to enable continuous improvement
· Supervises the preparation and production of all baked goods
· Supervises day-to-day activities; provides a “Hands-on” approach to training, planning, assigning, and delegating work. Encourages elevated performance, leads by example, and disciplines employees to improve the Pastry Department’s standards of excellence.
· Schedule and coordinate the work of chefs to ensure that food preparation is on time
· Interview, train, supervise, coach, counsel, and discipline all employees in the department
· Receive and check in goods against invoice for quality and quality
· Manage relationships with ingredient suppliers
· Check every single order before packing
· Check quality of material and condition of equipment and devices used for baking
· Ensure kitchen equipment is in good condition and meets all requirements
· Uphold departmental standards of quality and timing for delivery
· Ensure no unauthorized employees/persons enter the food preparation area
· Ordering stock
· Ensure that adequate resources, i.e. manpower, materials, and equipment, are available for the efficient production and presentation of all food items and orders.
· Manage and monitor orders and ensure that there are sufficient products
· Ensure that there is an adequate supply of products, sufficient for any last-minute orders that may arise
