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.