Baker Chef

Production: Bake and finish a wide range of items like breads, croissants, cakes, cookies, tarts, and plated desserts.  Recipe Development: Create new, seasonal recipes and adapt existing ones to keep menus fresh and appealing.  Decoration: Apply advanced techniques (piping, glazing, chocolate work) for visually stunning presentations.  Inventory & Ordering: Monitor ingredient stock (flour, sugar, etc.) and place timely orders within budget.  Team Management: Train, guide, and motivate pastry assistants and junior bakers.  Quality Control: Ensure consistency, use high-quality ingredients, and maintain standards for all baked goods.  Hygiene & Safety: Uphold strict food safety, sanitation, and kitchen cleanliness.  Collaboration: Work with Head Chefs and management on menu planning, special orders, and kitchen operations.