EXECUTIVE CHEF

Leadership and Management:

• Overseeing the entire bakery operation from recipe development and production to food safety and staff training.
  
• Managing and motivating a team of bakers pastry chefs and other kitchen staff.
  
• Delegating tasks effectively and ensuring smooth workflow in the kitchen.
  
• Developing and implementing new recipes and menus to keep the bakery offerings fresh and exciting.
  
• Maintaining quality control standards and ensuring consistent output of highquality baked goods.
  
• Ordering and managing inventory of ingredients and supplies.
  
• Setting and enforcing food safety and sanitation protocols.
  
• Creating a positive and productive work environment.
  

Operational:

• Planning and scheduling production to meet customer demand.
  
• Compiling and costing recipes.
  
• Analyzing food costs and implementing strategies to improve profitability.
  
• Collaborating with other departments
  

Creative:

• Developing new and innovative bakery products that align with current trends and customer preferences.
  
• Experimenting with flavors textures and presentations.
  
• Staying uptodate on culinary trends and techniques.
  
• Creating visually appealing and delicious pastries and desserts.
  

Communication and Interpersonal:

• Communicating effectively with staff managers and customers.
  
• Providing clear and concise instructions and feedback.
  
• Resolving conflicts and managing difficult situations.
  
• Building positive relationships with colleagues and customers.
  

Requirements

Technical Skills:

• Extensive knowledge of baking and pastrymaking techniques.
  
• Mastery of dough handling fermentation baking and decoration skills.
  
• Understanding of food science and nutrition principles.
  
• Proficiency in using bakery equipment and machinery.
  
• Excellent knife skills and attention to detail.
  

Management Skills:

• Strong leadership and organizational skills.
  
• Effective communication and interpersonal skills.
  
• Ability to motivate and delegate tasks.
  
• Problemsolving and decisionmaking skills.
  
• Time management and budgeting skills.
  

Business Skills:

• Understanding of food cost analysis and profitability.
  
• Inventory management and ordering skills.
  
• Ability to adapt to changing market trends and customer preferences.
  
• Knowledge of food safety and sanitation regulations.
  

Personal Qualities:

• Passion for baking and creating delicious food.
  
• Strong work ethic and commitment to quality.
  
• Creativity and a sense of innovation.
  
• Ability to work under pressure and in a fastpaced environment.
  
• Excellent team player and collaborator.
  

Additional Skills:

• Knowledge of dietary restrictions and allergies.
  
• Experience with catering and special events.