Menu Development: Collaborating with the Executive Chef to create and refine pastry menus, including seasonal offerings and custom desserts.
Recipe Development and Execution: Creating and refining recipes, ensuring consistent quality and presentation.
Staff Supervision and Training: Overseeing and training pastry staff, including pastry cooks, assistants, and decorators.
Inventory Management: Managing inventory, ordering supplies, and maintaining cost control to ensure profitability.
Quality Control: Ensuring all pastries and baked goods meet quality standards and are prepared according to established...