Design, prepare, and present a variety of pastries, desserts, and baked goods. Experiment with and develop new recipes to enhance the dessert menu. Oversee the daily operations of the pastry section, including inventory and supply management. Maintain high standards of cleanliness, organization, and hygiene in the pastry kitchen. Train, mentor, and manage pastry staff to ensure consistency and quality. Collaborate with the Executive Chef and kitchen team to align desserts with the overall menu. Monitor baking times and temperatures to produce perfect pastries and desserts. Ensure compliance with food safety and health regulations.
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