Here is a sample organizational chart for a pastry business:
markdown
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Owner/ CEO
|
Operations Manager
/ | \
/ | \
Bakery Manager Pastry Chef Inventory Manager
\ | /
\ | /
Kitchen Staff
This organizational chart shows the basic structure of a small to medium sized pastry business. The CEO or Owner is at the top of the chart and is responsible for overall decision making and strategic planning for the business. The Operations Manager reports directly to the CEO and is responsible for day-to-day operations and management of the business.
Under the Operations Manager, there are three key positions: Bakery Manager, Pastry Chef, and Inventory Manager. The Bakery Manager is responsible for overseeing the production of baked goods, while the Pastry Chef is responsible for overseeing the creation of pastry products. The Inventory Manager is responsible for tracking and managing the supplies and ingredients needed for production.
Finally, the Kitchen Staff reports to the Bakery Manager and Pastry Chef and is responsible for carrying out the production of baked goods and pastries. This organizational chart is a starting point, and can be adjusted based on the specific needs and size of the pastry business.
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Answer:
Here is a sample organizational chart for a pastry business:
markdown
Copy code
Owner/ CEO
|
Operations Manager
/ | \
/ | \
Bakery Manager Pastry Chef Inventory Manager
\ | /
\ | /
Kitchen Staff
This organizational chart shows the basic structure of a small to medium sized pastry business. The CEO or Owner is at the top of the chart and is responsible for overall decision making and strategic planning for the business. The Operations Manager reports directly to the CEO and is responsible for day-to-day operations and management of the business.
Under the Operations Manager, there are three key positions: Bakery Manager, Pastry Chef, and Inventory Manager. The Bakery Manager is responsible for overseeing the production of baked goods, while the Pastry Chef is responsible for overseeing the creation of pastry products. The Inventory Manager is responsible for tracking and managing the supplies and ingredients needed for production.
Finally, the Kitchen Staff reports to the Bakery Manager and Pastry Chef and is responsible for carrying out the production of baked goods and pastries. This organizational chart is a starting point, and can be adjusted based on the specific needs and size of the pastry business.
An organizational chart for a pastry business could look like the following:
Owner/President
|
|
Executive Pastry Chef
|
|
Head Pastry Cook
|
|
Pastry Cooks
|
|
Bakery Assistants
|
|
Cashiers/Sales Associates
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