Develop and create innovative pastry recipes, desserts, and baked goods that reflect

seasonal ingredients, culinary trends, and the concept identity.

– Oversee the production and execution of pastry items, ensuring consistency, quality,

and adherence to presentation standards.

– Collaborate with the Executive Chef, Sous Chefs, and other culinary team members to

develop pastry menus, specials, and tasting menus.

– Lead, mentor, and inspire a team of pastry chefs, bakers, and kitchen staff, providing

guidance, training, and support to foster professional growth and development.

– Delegate tasks effectively, set clear expectations, and ensure that all team members

understand their roles and responsibilities.

– Manage day-to-day operations, including production schedules, inventory

management, and equipment maintenance.

– Plan and organize production schedules to optimize workflow, minimize waste, and meet service demands. – Ensure that all pastry products meet the highest standards of quality, taste, and

presentation.

– Implement and enforce food safety protocols, sanitation standards, and hygiene

practices in the pastry department to maintain a clean and safe working environment.