Plan, organize and research new aspects for the brand products that could contribute to meeting/exceeding set sales targets and share with team members accordinglyTrains all team members on pastry techniques and hygiene standardsEnsure the conformity of the products according to the company's and the HACCP standards and handle the relevant reports accordinglyPrepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfactionSupervise food production, maintain quality and hygiene standards, displays expert knife skills and seek to continuously improve the image of the operationAssume full responsibility for the costing of all food items produced and oversee the proper storage and reception of food itemsTake all necessary measures to reduce waste and maintain control actions to attain forecasted food and labor costsControl and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjustedPrepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs: