Menu Planning and Development:
- Collaborating with the lodge's culinary team to create dessert menus that complement the overall dining experience.
- Designing seasonal or themed dessert specials.
Baking and Pastry Preparation:
- Executing the baking and pastry production according to lodge standards.
- Creating a variety of desserts, pastries, cakes, and breads.
Quality Control:
- Ensuring that all desserts and baked goods meet high-quality standards in taste, presentation, and freshness.
- Monitoring inventory and ordering supplies to maintain adequate stock.
Creativity and Innovation:
- Experimenting with new recipes, ingredients, and techniques to keep the menu fresh and appealing.
- Staying updated with trends in pastry and baking to offer innovative creations.
Kitchen Management:
- Supervising pastry assistants or junior pastry chefs, providing guidance and training as needed.
- Maintaining cleanliness and organization in the pastry section of the kitchen.
Compliance and Safety:
- Adhering to health and safety regulations in food preparation and storage.
- Following proper sanitation procedures to maintain a clean and hygienic workspace.
Customer Interaction:
- Occasionally interacting with lodge guests to discuss dietary preferences or special requests related to desserts.
- Providing recommendations and ensuring customer satisfaction with dessert offerings.
Special Events and Catering:
- Participating in special lodge events, such as weddings or banquets, by preparing customized desserts and cakes.
- Collaborating with event planners or caterers to meet specific guest requests.
Cost Management:
- Monitoring food costs and portion sizes to ensure profitability while maintaining quality.
- Minimizing waste through efficient production practices.
Continuous Improvement:
- Participating in professional development opportunities, such as workshops or training programs, to enhance skills and knowledge.