Key Responsibilities

Kitchen Planning

• Plan and coordinate bakery production activities to ensure smooth kitchen operations.
• Follow guidelines laid down by the Executive Chef and Sous Chef regarding menu planning and daily production.
• Ensure stock levels are maintained by monitoring inventory, ordering supplies, and minimizing shortages.
• Estimate daily production requirements based on occupancy, events, and operational needs.

People Management

• Provide effective support to the bakery team to ensure efficient and high-quality operations.
• Ensure all team members are trained on hygiene, food safety, and operational standards.
• Motivate and guide team members to maintain teamwork and productivity.
• Assist in preparing duty rosters and scheduling to ensure operational effectiveness.
• Maintain adequate staffing levels to deliver excellent guest service consistently.