• Production: Preparing, cooking, and serving pastries, breads, and other baked goods the HALAL process
• Management: Overseeing the day-to-day operations of the pastry department, including scheduling, inventory, and staff supervision
• Training: Mentoring junior pastry staff, providing guidance and support to help them develop their skills
• Quality: Ensuring that the kitchen operates in a timely way that meets quality standards , ingredients used to be of HALAL standard
• Safety: Complying with and enforcing sanitation regulations and safety standards , HACCP,ISO 22000, All Halal process
• Ensure NO unauthorized person entering food production that do not adhere to HALAL standard
• Budgeting: Assisting the Executive Head Chef in planning food budgets and forecasts
• Menu: Contributing ideas to the menu
• Records: Keeping accurate records of Halal process