Menu Innovation: Develop and execute a seasonal dessert menu that highlights creativity and excellence in pastry arts.
Production Management: Oversee daily pastry production, ensuring consistency, quality, and presentation meet high culinary standards.
Team Leadership: Mentor and manage a team of pastry assistants and junior chefs, fostering a collaborative and efficient work environment.
Inventory & Cost Control: Manage ingredient procurement, inventory, and cost controls to optimize efficiency and reduce waste.
Quality & Safety: Ensure strict adherence to food safety, hygiene, and sanitation...