Restaurant Manager

• Menu Development and Execution:
• Develops creative and seasonal dessert menus, incorporating new flavors and trends.
• Ensures all desserts meet high standards of quality, taste, and presentation.
• Oversees the preparation and presentation of desserts, ensuring consistency and efficiency.
• Team Management:
• Supervises, trains, and mentors pastry staff, fostering a positive and productive work environment.
• Assigns tasks, manages schedules, and provides feedback to team members.
• Identifies staffing needs and may participate in the hiring process.
• Inventory and Cost Management:
• Manages inventory of ingredients and supplies, ensuring adequate stock levels.
• Monitors and controls food costs, maintaining profitability.
• Orders supplies and ingredients as needed.
• Quality Control:
• Ensures all desserts meet established quality standards, including taste, texture, and visual appeal.
• Conducts regular quality checks on ingredients and finished products.
• Food Safety and Hygiene:
• Ensures the pastry kitchen adheres to all health and safety regulations.
• Maintains a clean and organized work environment.
• Implements and monitors food safety procedures.
• Collaboration:
• Collaborates with the Head Chef and other kitchen staff to integrate desserts into the overall menu.
• Works with other departments, such as front-of-house, to ensure a smooth dining experience.
• Customer Service:
• May interact with customers to discuss custom-made desserts or handle special requests.
• Ensures customer satisfaction with dessert offerings.

Skills and Qualifications:

• Strong skills, including knowledge of various techniques and ingredients.
• Creativity and innovation in dessert development.
• Excellent organizational and time management skills.
• Strong leadership and interpersonal skills.
• Ability to work under pressure and in a fast-paced environment.
• Knowledge of food safety and hygiene regulations.
• Experience with inventory management and cost control.
• Excellent communication and customer service skills.
• Passion for desserts and a commitment to quality.
• Culinary degree or equivalent experience is often preferred.

Job Type: Full-time

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person