Job Description
Culinary Leadership & Creativity
Develop, design, and execute innovative dessert menus for restaurants, banquets, events, and room service
Maintain the highest standards of taste, presentation, and consistency
Stay current with pastry trends, techniques, and ingredients
Operations & Production
Oversee daily pastry production and workflow across all outlets
Ensure proper portion control, recipe adherence, and quality standards
Manage production schedules to meet service and event demands
Team Management
Recruit, train, mentor, and evaluate pastry kitchen staff
Foster a positive, professional, and disciplined kitchen culture
Schedule staff efficiently while controlling labor costs
Financial & Inventory Control
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