Baking Expertise: Prepare a wide variety of baked goods, including bread, pastries, cakes, and desserts, ensuring high quality and consistency. and teach student how to make and bake bakery items .

Training Delivery: Conduct hands-on training sessions to teach baking techniques, including bread, pastries, cakes, and desserts, ensuring trainees develop practical skills and confidence to bakery students.

Curriculum Development: Design and implement comprehensive training programs and workshops tailored to various skill level to students.

Performance Evaluation: Assess trainee progress through practical evaluations and provide constructive feedback to students to improve their baking proficiency and professional growth.

Recipe Development: Create new recipes and innovate with flavors, textures, and presentations to meet customer preferences and trends.

Ingredient Management: Oversee the selection, procurement, and storage of ingredients, ensuring freshness and compliance with food safety standards.

Kitchen Operations: Manage baking schedules, equipment maintenance, and cleanliness to ensure efficient and smooth daily operations.

Team Collaboration: Work closely with other chefs, kitchen staff, and management and bakery students for providing guidance and support to maintain a productive and harmonious work environment.

Customer Focus: Respond to customer feedback, prepare custom orders, and contribute to a memorable dining or retail experience.