Leading the day-to-day bakery operation across restaurants, bars, events and in-room experiences.
Organise daily production, sections and team responsibilities so everything is ready at the right time and to the right standard.
Maintain quality, taste, consistency and presentation across all bakery items.
Help develop seasonal menus, specials and event concepts, testing recipes and turning ideas into practical production plans.
Coach and train the pastry team, giving clear feedback and helping people build their technical skills and confidence.
Manage stock, ordering, rotation, portion control and waste, keeping a close eye on food cost.
Make sure food safety, hygiene, allergens, HACCP and temperature records are properly managed every day.
Keep equipment and work areas safe, clean and well maintained, following up quickly on repairs.
Work closely with the wider kitchen, F&B and Events teams to coordinate changing business needs.
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