DUTIES AND RESPONSIBILITIES
1	Recipe Development and Innovation:
	-          Develop and refine recipes for a diverse range of patisserie products, ensuring they align with customer preferences and seasonal trends;
	-          Experiment with new flavors, ingredients, and techniques to keep the store/s offering fresh and exciting;
	-          Stay updated on seasonal food trends, cultural events (e.g., Eid, Diwali, Christmas) and special events (e.g., Weddings, Birthdays, Evening Dinners) to create themed offerings that resonate with the store/s diverse customer base;
	-          Plan and execute special promotions and displays to enhance customer engagement during these periods.
2	Quality and Presentation:
	-          Uphold high standards of quality in all aspects of patisserie production, from ingredient selection to final presentation;
	-          Ensure that each product exceeds customer aesthetic and taste expectations, providing consumers with a memorable experience.
3	Customer Experience:
	-          Collaborate with front-line staff to understand customer preferences and feedback, adapting offerings accordingly;
	-          Engage with customers to provide product recommendation and a personalised service, enhancing their overall in store experience.
4	Merchandising & Display:
	-          Design visually appealing displays that highlight the elegance and quality of the patisserie products;
	-          Rotate product displays regularly to maintain freshness and seasonal relevance, maximising product visibility and sales.
5	Team Collaboration & Leadership:
	-          Work closely with the bakery team to coordinate production schedules, ensuring optimal product availability throughout the day;
	-          Provide guidance and training to junior staff members, fostering a culture of creativity, quality, and continuous improvement.
6	Hygiene & Safety:
	-          Adhere strictly to food safety and hygiene regulations, maintaining a clean and organised workspace at all times;
	-          Conduct regular quality checks on ingredients and finished products to uphold the store/s commitment to food safety and customer satisfaction.
7	-          Any other duty as may be requested from time to time.

Qualifications:

• Bachelor's Degree or Licence Bac +3 in Culinary Arts or a related field.
• A minimum of 3 years' experience in a bakery or pastry production environment.
• Strong leadership skills with the ability to inspire and motivate a team.
• Exceptional attention to detail, creativity, and a passion for pastry making.
• Excellent communication skills and a positive attitude.