Work according to the menu specifications.
Keep the work area at all times in hygienic conditions according to the rules set by the restaurant.
Control food stock in the bakery section.
Open the bakery area early in the morning.
Clean kitchen equipment and area before and after use.
Bake different types of croissants and breads including, but not limited to sourdough, baguettes, multigrain breads, and etc.
Monitor supplies and place orders, as needed.
Any duties assigned by the department’s head as necessary.