• 
  Operate and manage the pastry section of a
  kitchen, working together with the other chefs
• 
  Prepare a wide variety of goods such as cakes,
  cookies, pies, bread etc. following traditional and modern recipes
• 
  Create new and exciting desserts to renew the
  menu and engage the interest of customers
• 
  Monitor stocks for baking ingredients such as
  flour, sugar etc. and make appropriate orders within budget
• 
  ​
• 
  Check quality of material and condition of
  equipment and devices used for cooking
• 
  Maintain a clean and orderly cooking station and
  adhere to health and safety standards
• 
  Ensure cleanliness and hygiene in the bakery
  premises.
• 
  Maintain and control inventory of baked items.
• 
  Replenish food items according to the customers
  demand and needs.
• 
  Identify staffing needs, help to recruit new
  personnel and train them

• 
  ​

Requirements

Minimum of High School Diploma