● End to end management of a fast-paced, commercial pastry kitchen, including supporting and developing a team of staff, managing stock for dispatch, stock ordering and financial accountability● Developing a recipe book to suit the kitchen production.● Dealing with shop and wholesale customers to cater they needs and requirements.

● Head pastry chef responsibilities of a historical hospitality and community-led organisation, including leading the team responsible for the wholesale production of cakes and pastries for retail● Driving Convent’s community values of teaching others through the provision of workshops, training and coaching for young disabled people during their work placement in supporting of their career development