Bianca Marie S. Hernandez

- Ensuring high-quality team output, supervising training and monitoring staff performance.

-Supporting the achievement of department goals and adherence to Standard Operational Procedures.

- Managing daily operations, including organizing products, materials, documents, tools, and equipment.

- Handling the change fund vault, maintaining a consistent balance of 36,000 or 66,000.

- Performing inventory and cashiering shifts with accurate transaction handling and minimal variances.

- Maintaining store displays to remain neat, full, and orderly.

- Preparing and baking a variety of pastries and breads, including cream puffs, éclairs, swan puffs, craquelin cream puffs, quiches, danish breads, banana breads, cakes and thin crust doughs ensuring consistent quality and taste.

- Designing and creating visually appealing pastries and desserts. Organizing and managing dessert displays, ensuring they are attractive, well-stocked, and ready for service.

- Assist in maintaining an organized pastry kitchen, tracking inventory, and ensuring that ingredients are fresh and well-stocked.

- Working closely with other kitchen staff to ensure smooth operations during peak hours. Providing assistance in other areas when necessary.

- Acts as the Officer-In-Charge of the restaurant. Supervises and coordinates all activities related to accounting for the cost control of food, beverage, supplies and manpower. Directs, controls and coordinates activities of all outlet personnel with the objective of producing good, efficient and profitable food and beverage service. Ensuring the smooth flow of the operations through scheduling, planning, supervision and decision making.

- Submits on due dates cost control reports, finalizing, reviewing and analyzing for final approval of the Corporate Cost Controller.

- Reviewing inventory management to ensure timely replenishment of food, beverages, and supplies. Participating in monthly inventories and spot checks of stocks.

- Overseeing accounting processes for food, beverage, and supply costs. Handling the marketing fund and preparing the replenishment summary. Sees to it that all cash disbursements are properly documented and all supporting papers are attached to the petty cash voucher. Pays outlet’s expenses or purchases out of the marketing fund.

- Maintaining exceptional service standards, ensuring every guest has a positive experience and that all food meets the outlet's quality standards. Resolving customer complaints and handle difficult situations professionally and promptly.

- Assist in ensuring all dishes are prepared and served within the required lead times, helping to maintain a smooth and efficient flow of kitchen operations. Work closely with both kitchen and front-of-house staff to ensure seamless communication and coordination, especially during busy service periods. Providing support during peak hours by helping serve dishes quickly and efficiently, ensuring timely service for all customers.