Pastry Chef

· Plan and control bakery production · Establishing a quality control model to ensure taste and freshness standards. · Developing new bakery recipes and menus in collaboration with the Executive Sous Chef. · Minimizing food cost and waste (Food Cost & Waste Control). · Managing ordering, receiving, and inventory of raw materials. · Managing the bakery team, including training and supervising staff and system administrators. · Adhering to general hygiene, safety, and noise management principles (GMP/HACCP/Food Safety). · Coordinating with the kitchen team · Other tasks as assigned.

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