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
Develop and manage pastry budgets
Control food and labor costs through proper planning and inventory management
Order ingredients and supplies while minimizing waste
Food Safety & Compliance
Ensure compliance with all health, safety, and sanitation regulations
Maintain the cleanliness and organization of all pastry work areas
Enforce HACCP and company food safety standards
Collaboration
Work closely with the Executive Chef and F&B leadership on menu planning and special events
Coordinate with the banquet, sales, and operations teams for large-scale functions