A skilled Sous Chef in Pastry with expertise in team development, quality control, and process optimization.
Excel in inventory management, cross-department communication, and adapting to customer needs, consistently ensuring high standards and operational efficiency in pastry production.
Responsibilities:
• Oversee daily pastry operations, ensuring quality and consistency.
• Manage inventory with purchasing to resolve discrepancies.
• Train and mentor staff in time management and cleanliness.
• Coordinate with teams to meet order requirements.
• Foster team morale through events and motivation.
Achievements:
• Resolved product discrepancies with purchasing.
• Minimized order errors through coordination.
• Improved kitchen efficiency with better organization.
• Streamlined workflows for faster service.
• Refined dessert presentation and details.
• Mentored staff, leading to career growth.