Pastry chef/Baker

Keep the kitchen organized and clean

. Supervise subordinates in the kitchen

. Prepare kitchen budgets and present them to the organization’s management for perusal and possible approval.

. Order all supplies required in the kitchen for making pastries.

. Teach coursework related to pastry making and train new and old members of staff working in the kitchen.

. Know new developments and emerging pastry-making ideas to improve the organization’s profit-making

. Prepare menu items for dessert.

. Prepare baked foods, such as bread, alongside pastries and desserts.

. Research and also develop recipes.

. Clean all utensils and equipment used for baking and making pastries in the kitchen.

. Conduct and organize tasting sessions for the potential customers and waiting staff any time there is such requirement

. Recruit new kitchen staff.

. Inculcate into kitchen staff members new standards imposed by the management.

. Ensure all utensils and equipment utilized in the kitchen are in the best working conditions.

. Decorate baked foods and cakes in accordance with the organization’s requirements

. Add the right choice of non-alcoholic drinks, cocktails, and wines to the served desserts

. Make cheese plateaus as complementary additions to meals.

. Closely inspect the measure and quality of ingredients used for each preparation.

. Liaise with ingredient suppliers and choose carefully the ingredients required for baking needs.