Tasks
● Obtaining or requisitioning food items from vendors and carefully inspecting them to guarantee freshness and quality.
● Creating inventive pastry recipes and designing meals that reflect our culinary philosophy and the tastes of our patrons.
● Preparing, seasoning, and cooking food—especially pastries and desserts—or supervising kitchen workers while they prepare food to guarantee quality and uniformity.
● Organising, directing, and training kitchen employees while offering direction and assistance to guarantee smooth operations and superior results.
● Overseeing all aspects of the pastry kitchen, or a specific section thereof, including cost control, personnel scheduling, and inventory management.
● Keeping a clean and orderly work area at all times, and making sure that hygiene, health, and safety regulations are strictly followed in the kitchen.