Planning and Execution – Oversee pastry production for our bakery support kitchen that supports our Limerick Locations and Client Site.
Attention to Detail – Oversee presentation to ensure high-quality products, monitor wastage and portion control.
Staff Management – Recruit, train, and provide feedback.
Inventory and Cost Control – Monitor and manage stock levels, adopt a sensible approach to ordering supplies.
Customer Relations – Interact with customers and colleagues to understand their catering needs and preferences, maintain open communication, and seek feedback regularly.
Health and Safety Compliance – Ensure adherence to health, safety, and food safety regulations. Foster a safety-first culture.
Budget and Financial Management – Develop and manage kitchen budgets, report on financial performance, and implement cost-saving measures without compromising quality.
Menu Development and Innovation – Stay updated on culinary trends and incorporate new ideas into menus.
Compliance and Documentation – Maintain accurate records of inventory, orders, and food preparation processes, ensuring regulatory compliance.
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