Here are few Responsibilities but not limited to;
Production Management:
Oversee the daily production of pastries, cakes, desserts, and other sweet items, ensuring consistent quality and adherence to recipes.
Staff Supervision:
Train, mentor, and supervise junior pastry staff, ensuring they follow proper techniques and standards.
Inventory and Ordering:
Manage inventory of pastry ingredients, place orders, and ensure a reliable supply of high-quality ingredients.
Recipe Development:
Assist in developing new recipes and menu items, testing and refining them to ensure they meet quality standards.
Quality Control:
Monitor the quality of finished products, ensuring they meet the required standards for taste, appearance, and presentation.
Kitchen Operations:
Assist in maintaining a clean and organized pastry kitchen, ensuring adherence to safety and sanitation standards.
Scheduling and Workflow:
Assist in scheduling staff and managing workflow within the pastry kitchen to ensure efficient operations.
Problem-Solving:
Address any issues or problems that arise in the pastry kitchen, finding solutions and ensuring smooth operations.
Communication:
Communicate effectively with other kitchen staff and management, providing clear instructions and updates.
Assist the Executive Pastry Chef
in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.