Executive Chocolate & Pastry Chef

The chef must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for chocolate and pastry production. The chef will be responsible for the following:

• This position is responsible for the daily preparation of all chocolates and pastries. 
• Menu creation
• Supervise staff activities
• Arrange for equipment purchases and repairs
• Rectify arising problems or complaints
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keeping track of supplies and ordering them whenever necessary
• Keeping the kitchen organized
• Preparing the budgets according to the supplies and sales
• Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions
• Providing training to the assistant pastry chefs by conducting seminars, classes, workshops, etc.