Menu Planning: Plan and develop a menu of snacks based on customer preferences, dietary requirements, and seasonal availability of ingredients. Create a diverse selection of snacks ranging from sweet to savory, including options for different tastes and dietary restrictions. Recipe Development: Develop and refine snack recipes, experimenting with different ingredients, flavors, and cooking techniques to create unique and tasty snacks. Consider factors such as flavor profiles, texture, and presentation to enhance the appeal of snacks. Ingredient Preparation: Prepare and assemble ingredients needed for making snacks, such as chopping vegetables, slicing fruits, measuring ingredients, and marinating or seasoning components. Ensure that ingredients are fresh, high-quality, and properly portioned for each recipe. Cooking and Baking: Cook, bake, fry, or roast snacks according to established recipes and cooking methods. Use appropriate cooking equipment and appliances, such as ovens, stovetops, deep fryers, or grills, to achieve desired textures and flavors. Quality Control: Conduct quality checks on snacks throughout the preparation process to ensure they meet standards for taste, texture, appearance, and food safety. Adjust cooking times, seasoning, or other factors as needed to achieve desired results. Presentation: Arrange and plate snacks attractively for serving, paying attention to presentation, garnishes, and decorations to enhance visual appeal. Consider serving vessels, such as plates, bowls, or trays, that complement the aesthetics of the snacks. Portioning and Packaging: Portion snacks into individual servings or packages for sale or distribution. Use appropriate packaging materials, such as bags, containers, or wrappers, to ensure freshness, hygiene, and convenience for customers. Inventory Management: Monitor inventory levels of ingredients, supplies, and finished snacks to ensure adequate stock for production and sales. Reorder ingredients as needed and manage inventory turnover to minimize waste and maximize freshness. Food Safety and Sanitation: Follow food safety regulations, hygiene practices, and sanitation standards to maintain a clean and safe working environment. Handle and store ingredients properly, sanitize equipment and utensils, and practice proper handwashing and hygiene protocols. Customer Service: Provide friendly and attentive customer service to customers purchasing snacks. Assist customers with selecting snacks, answering questions about ingredients or allergens, and providing recommendations based on their preferences. Marketing and Promotion: Promote your snacks through marketing efforts such as signage, social media, tastings, or collaborations with local businesses. Highlight unique features, flavors, or health benefits of your snacks to attract customers and generate interest. Business Management: Manage administrative tasks related to running a snacks-making business, such as scheduling production, tracking sales, managing finances, and maintaining records. Monitor sales trends, gather customer feedback, and adjust offerings or strategies to optimize business performance.