Use appropriately all equipment, tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
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Monitor financial performance: Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals
Ensure operational efficiency: Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.
Inspire and develop the team: Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment
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