The Head Chef Patisserie is responsible for leading and managing the pastry kitchen operations. This role involves developing new dessert recipes, supervising pastry chefs and bakers, ensuring the highest standards of quality and presentation, and maintaining cost control and hygiene standards. Key Responsibilities: Menu Development: Design and innovate dessert and pastry menus aligned with current trends and customer preferences. Regularly introduce seasonal and festive specials. Kitchen Management: Supervise, train, and motivate pastry team members. Ensure all pastries and desserts are prepared to high standards consistently. Organize production schedules and delegate tasks efficiently. Quality & Hygiene: Enforce strict adherence to hygiene, sanitation, and safety standards (HACCP). Maintain cleanliness and organization of the pastry kitchen at all times. Cost Control & Inventory: Monitor and control food costs, portion sizes, and waste. Manage inventory of ingredients and ensure pro...