Food Preparation – prepare and cook cakes & bakes to a high standard; ensuring food safety standards are adhered to at all times
Station Management – upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures
Quality Control – maintain high quality standards for all cakes produced, ensuring presentation and taste is considered at all times
Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary
Menu Development – collaborate with head chef to develop, create & taste new recipes, providing suggestions for improvement or innovation
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order
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