HEAD BAKER

Roles & Responsibilities

· Overall responsibility for the kitchen’s daily operations.

· Creating new design and items.

· Interviewing and hiring new kitchen staff.

· Maintaining/raising the company profit margins

· Monitoring and controlling inventory levels

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures within the kitchen.

· Estimating costs and ensuring all purchases come within budget.

· Taking care of the kitchen’s accounts and creating a work roster for the staff.