I am also in charge of new product development.
I was studying confectionery at a culinary college. When I was working at this hotel pastry during my school internship, I wanted to join the company because the kitchen was full of vitality and the cooking staff were attentive to me, and I thought that I would be able to do my best in this kind of workplace.
I joined the company with the intention of becoming a pastry chef, but it has been 6 years since I joined the company. Now I am also involved in all the baking processes and the development of new products. Bread is made by preparing the dough, then fermenting, dividing, shaping, and baking, and the work starts at 5 a.m. every morning. Old-day dining "Montmartre" starts selling bread and cakes from 11 a.m., so you have to bake more than 20 types of bread by then. Of course, I also make bread for restaurants, so I share the work with my colleagues and am in charge of preparation, dividing, and shaping, as well as dividing and shaping while baking. Sometimes I am asked to help with pastries, so I am busy in the morning.
I feel genuinely happy when bread becomes more popular.
They also offer monthly bread. Basically, I use seasonal ingredients, but I think of new products with my colleagues in two patterns: sweet and salty. The idea is communicated to the pastry chef, and when permission is granted, a prototype is made, and finally the new creation is decided to be sold with the approval of the head chef. The daily bread sales are counted the next day, so I am happy when all the bread I made is sold, and on the other hand, if it is unsold, I feel sad and wonder why it didn't sell. However, recently, I have been receiving more and more comments from customers saying that the bread at the hotel is delicious, and the bread sales seem to be increasing, so I feel rewarded, and I am happy to see the staff of "Montmartre" arranging the bread beautifully.
Of course, there are times when I make mistakes, but even when the dough doesn't turn out right due to my own mistake, my superiors give me advice, so when I instruct my juniors, I try to follow my superiors' example and give specific, easy-to-understand instructions.
I have a strong desire to continue to provide high-quality products to my customers, so I now visit famous bread shops on my days off and research famous bread shops in my destinations before traveling. However, the bread I want to make is not necessarily the bread customers are looking for, so I want to first focus on honing my own skills so that I can meet my customers' needs.