1. Operations & Production Planning
Oversee daily kitchen operations, ensuring efficiency and smooth workflow.
Plan and manage production schedules and staffing to meet demand.
Maintain ingredient stock, coordinate with suppliers, and ensure equipment functionality.
Collaborate with R&D, front-of-house, and supply chain teams.
2. Quality Control & Food Safety
Enforce food safety regulations and maintain hygiene standards.
Ensure product consistency with regular quality checks.
3. Staff Management & Training
Assess staffing needs, schedule shifts, and oversee workforce allocation.
Train and supervise staff on baking techniques, safety, and new product implementation.
Continuously improve processes to enhance efficiency and quality.
4. Inventory & Cost Control
Track ingredient usage, minimize waste, and optimize costs.
Implement efficient stock rotation and monitor purchasing to control expenses.
5. R&D & Product Development
Work with R&D to develop and implement new products.
Train staff on new recipes and production techniques.
Stay updated with industry trends and customer preferences.
6. Order Fulfillment & Customer Satisfaction
Ensure timely order preparation and uphold packaging standards.
Communicate with front-of-house staff to resolve order issues and improve service.
7. Special Events & Seasonal Planning
Manage production for special promotions, seasonal products, and peak demand periods.