Here are few Responsibilities but not limited to;

Production Management:

Oversee the daily production of pastries, cakes, desserts, and other sweet items, ensuring consistent quality and adherence to recipes.

Staff Supervision:

Train, mentor, and supervise junior pastry staff, ensuring they follow proper techniques and standards.

Inventory and Ordering:

Manage inventory of pastry ingredients, place orders, and ensure a reliable supply of high-quality ingredients.

Recipe Development:

Assist in developing new recipes and menu items, testing and refining them to ensure they meet quality standards.

Quality Control:

Monitor the quality of finished products, ensuring they meet the required standards for taste, appearance, and presentation.

Kitchen Operations:

Assist in maintaining a clean and organized pastry kitchen, ensuring adherence to safety and sanitation standards.

Scheduling and Workflow:

Assist in scheduling staff and managing workflow within the pastry kitchen to ensure efficient operations.

Problem-Solving:

Address any issues or problems that arise in the pastry kitchen, finding solutions and ensuring smooth operations.

Communication:

Communicate effectively with other kitchen staff and management, providing clear instructions and updates.

Assist the Executive Pastry Chef

in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.