Develop innovative recipes that showcase exquisite flavors, while considering dietary preferences and seasonal availability of ingredients.
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Solicit input from team members to ensure that recipe and menu development is done in a collaborative way, with the best possible output.
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Providing input on recipe costings and design as needed.
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Customer Satisfaction measured through feedback scores, guest reviews, and repeat business.
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Recipes are properly costed and kept up to date with any changes, and portioning adheres to these costings.
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Recipes are signed off by the General Manager before being implemented. Production Preparation
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Preparing component items sufficiently in advance. These may include equipment, consumables or ingredients or semi-manufactured items such as caramels, nut pastes, etc., and various other chocolaterie items that may be prepared in advance.
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There are no incidences where a pastry or chocolate recipe cannot be served because preparation has not been done properly.
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Stored items are correctly labelled
