Develop innovative dessert recipes incorporating local Indian ingredients and modern techniques.

Manage and train kitchen staff in pastry and dessert preparation, ensuring consistent quality.

Oversee the dessert menu planning and costing, optimizing for profitability and customer satisfaction.

Ensure compliance with food safety and hygiene standards in the dessert preparation area.

Monitor inventory levels of dessert ingredients and manage procurement to minimize waste.

Create visually appealing dessert presentations for buffets, plated desserts, and special events.

Collaborate with other chefs to integrate desserts seamlessly into the overall menu.

Stay updated with the latest trends in pastry and dessert making through continuous learning.

Handle customer feedback and resolve any issues related to dessert quality or presentation.

Maintain and calibrate dessert-making equipment to ensure optimal performance and longevity.

Crafting new, exciting dishes to delight customers and stay ahead of culinary trends.

Overseeing kitchen operations, ensuring efficiency and maintaining high standards.

Preparing ingredients and cooking dishes according to recipes and quality standards.

Ensuring all dishes meet quality and presentation standards before serving.

Training kitchen staff on food preparation, safety, and hygiene protocols.

Managing food inventory, ordering supplies, and minimizing waste.

Maintaining a clean and sanitary kitchen environment to prevent foodborne illnesses.

Ensuring kitchen equipment is properly maintained and in good working order.

Managing food costs and minimizing expenses without compromising quality.

Addressing customer feedback and ensuring satisfaction with the dining experience.

Developing seasonal menus and special dishes based on customer preferences.

Negotiating with suppliers to obtain the best prices and quality ingredients.