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Supervising the daily production operations of pastries and baked goods.
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Developing new recipes that suit customer tastes and the requirements of events and special occasions.
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Ensuring compliance with quality, cleanliness, and food safety standards.
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Organizing team tasks and distributing responsibilities to achieve performance efficiency.
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Monitoring inventory and coordinating with the purchasing department to provide the required raw materials.
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Training new employees on preparation, presentation, and storage methods.
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Participating in the preparation of dessert menus for special occasions or large buffets.
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Monitoring production costs and striving to reduce waste and improve operational efficiency.
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Preparing daily reports on production and operational notes and submitting them to management.