Leyla Shikhbabayeva

Responsibilities

• Supervise and coordinate daily operations in the pastry section to ensure product quality and consistency.

• Collaborate with the purchasing department to monitor inventory usage and address product discrepancies.

• Train and mentor team members, focusing on time management, organization, and adherence to cleanliness standards.

• Engage with cross-functional teams to clarify order requirements, ensuring alignment with fixed product offerings.

• Promote a positive team culture through motivational activities and after-work events, enhancing team morale and productivity.

Achievements:

• Optimized Inventory and Reduced Waste: Identified and corrected product discrepancies in collaboration with the purchasing department, refining inventory processes and reducing product waste.

• Enhanced Interdepartmental Communication: Established clear communication standards with the guest relations team, preventing order errors and ensuring alignment with product offerings.

• Strengthened Team Efficiency: Fostered a culture of accountability, resulting in improved cleanliness and organization on workstations, enhancing overall kitchen efficiency.

• Improved Product Quality: Increased product detail and consistency in dessert preparation, ensuring each dessert meets high-quality standards.

• Streamlined Workflows: Implemented time management techniques and encouraged efficiency practices, leading to faster service times and reduced preparation delays.

• Promoted Skill Development: Guided team members in advanced pastry techniques, enabling several team members to earn promotions and advance their careers.

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• Managed orders for over 30 locations, coordinating transfers to the workshop.

• Supervised personnel, managed shift schedules, and ensured product quality through organoleptic control.

• Oversaw inventory, ordering, and analysis of weekly/monthly production usage.

• Created custom meals upon request.

• Preparing desserts and making technical charts according to standards of "AnderSon" factory; - Training of staff to recipes and standards of the company; - Monitoring weight and quality of finished products; - Procurement of products; - Conducting monthly inventory

• Preparation of desserts on display; - Quality control and making of technical charts; - Updating the menu according to the seasons under direction of the chef; - Control of dispatch of desserts through the cafe network; - Monthly stocktaking; - Procurement of merchandise