Bake artisan and decorative breads.
Build team relationships.
Conduct food and beverage hygiene audit.
Develop chocolate artistry.
Develop self and others.
Fabricate chocolate decorations.
Facilitate effective work teams.
Implement loss prevention.
Maintain inventories.
Maintain workplace safety and health policies and procedures.
Prepare advanced entremets and tarts.
Prepare advanced petit fours and macaroon.
Prepare hot and cold desserts.
Solve problems and make decisions at supervisory level.
Supervise food production.
Supervise staff.
Support achievement of results.
Support team.