Baking: Following recipes to create pastries, cookies, and other baked goods
Recipe development: Creating new recipes to feature on the menu
Inventory management: Checking, ordering, and stocking ingredients
Decorating: Using sauces, toppings, and other items to decorate pastries and other desserts
Menu contribution: Contributing ideas to the menu
Record keeping: Keeping accurate records
Kitchen equipment: Operating a variety of kitchen equipment
Cleanliness: Maintaining a clean and hygienic work environment
Communication: Communicating with other kitchen staff, such as sous chefs, line cooks, and servers
Time management: Meeting tight deadlines without compromising taste or quality
Attention to detail: Creating intricate designs that require precision
Culinary trends: Staying current and informed of useful culinary trends