Key Responsibilities
Prepare and present a variety of pastries, desserts, cakes, breads, and confections
Develop and update dessert menus in line with seasonal and brand requirements
Ensure consistency in taste, texture, and presentation
Manage daily mise en place and production planning
Maintain food safety, hygiene, and sanitation standards
Monitor ingredient quality, storage, and inventory
Control food cost, wastage, and portioning
Supervise and train junior pastry staff (if applicable)
Coordinate with kitchen and service teams for smooth operations
Ensure equipment is properly used and maintained

Keyskills: menu planning food safety food preparation cake decorating bakery machinery comfort food kitchen management culinary education wedding cakes