Prepare and bake a variety of items, such as bread, croissants danish, pastries, cookies, cakes, pies, and other baked goods, following standard recipes and company specifications. Ensure products are baked to the appropriate texture, color, and quality standards. Measure and mix ingredients according to recipes, using appropriate tools and equipment.Decorate cakes and pastries with icing, glazes, and toppings as needed. Quality Control: Maintain high-quality standards for all baked goods, ensuring they meet both taste and visual expectations. Regularly check ovens and other baking equipment for proper temperature settings and efficiency. Monitor the consistency and quality of products, making adjustments to ingredients or methods when necessary. Inventory and Stock Management: Assist with inventory management, including tracking the quantities of ingredients and supplies. Ensure ingredients are stored properly to maintain freshness and avoid contamination. Keep track of stock levels and notify management of any supplies that need to be reordered. Food Safety and Sanitation: Follow all food safety protocols, including proper handling, storage, and disposal of food items to prevent contamination. Team Collaboration: Work closely with other bakers, kitchen staff, and management to ensure smooth operations and timely production.

Recipe Development & Menu Planning: Develop and test new desserts, pastries, and other baked goods. Collaborate with the executive chef or management to create seasonal and special dessert menus. Preparation & Baking: Prepare a variety of pastries, cakes, cookies, bread, and other desserts from scratch. Utilize professional kitchen equipment to bake and decorate pastries, ensuring quality and consistency. Decoration & Presentation: Decorate cakes, pastries, and desserts with attention to detail, applying techniques such as piping, glazing, and fondant work. Ensure that desserts are visually appealing and meet restaurant standards. Inventory & Supply Management: Maintain stock levels of ingredients, placing orders as needed. Oversee the proper storage and rotation of ingredients to ensure freshness. Quality Control: Monitor the taste, texture, and appearance of all baked goods. Maintain a high level of cleanliness and food safety throughout the kitchen. Supervision & Teamwork: Supervise and train junior pastry staff or assistants as needed. Collaborate effectively with other kitchen staff and front-of-house teams to ensure smooth service.