Scope of Work Under the general guidance and supervision of the Pastry Chef or delegate and within the limits of established policies and procedures, responsible for overseeing and directing all aspects of the Bakery Section. 1. Ensures that all Kitchen/Restaurants Outlets are supplied with their requirements of baked products. Prepares bread, rolls, muffins, and biscuits according to recipe. 2. Check production schedule to determine variety and quantity of goods to bake. 3. Measure and mix ingredients to form dough or batter, following recipes. 4. Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and related products. 5. Cut, peel, and prepare fruit for pie fillings. 6. Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust controls. 7.