1. Provides the restaurant and tee houses with freshly baked products.
2. Checks weekend buffet menus and its bakery requirements.
3. Ensures that all breads, cakes and pastries display are properly presented.
4. Forwards recipes on all bakeshop and menu items for costing purposes.
5. Records spoilages.
6. Recycles left over if necessary.
7. Checks daily inventory requisition.
8. Keeps all baking equipment in good condition, reports any wear and tear of all baking equipment.
9. Performs other related tasked that may be assigned by the Superiors.