CUBSCHEF25

I am a few weeks into a new job as Pastry Chef at a major University and along with my staff of 3(right now)-6(fully staffed) will be responsible for dessert for 3 meals a day for 5 student dining halls, catering events and a few cash operations.So thousands of kids a day. Now ive never done large numbers on a regular basis so im looking for some advice. Right now we are doing pretty much everything from frozen ready to bake or mixes, not much from scratch. My bosses, and myself, want to raise the quality. Any tips or suggestions on how to do this but not totally put my self in the weeds. One more thing... when converting recipes to much larger batches lets say a recipe for a 9x9 to a full sheet pan(18x26) how do you figure out how many times to multiply the recipe. I usually just use my best judgement and guess. Any math equation?

So im in need of some advice on a situation that ive got on my hands. Ill give just a bit of background info. Im a pastry chef at a upscale country club. Our club has 3 different clubhouses all with restaurants of their own. I run the more fine dinning of the 3, which is set up to be family style(like craft). My dessert menu is not really set up family style, more just traditional restaurant style(but similar to crafts dessert). Ive been the pastry chef for almost a year, but been there for almost 5. The past couple of months i feel like ive been getting my toes stepped on pretty hard by the clubhouse's exec chef and the whole clubs exec chef. Started with them just pushing me to put a plain pound cake on the menu. Then the guest would buy accompanients such as compotes or choc/carm sauces. Which i think is a horrible idea because instead of selling a 8 dollar dessert ill end up selling like a 5 dollar dessert. Plus i feel like im the pastry chef i went to school for this let me make the desserts. Right? Then one day i was getting the menu written for the day and my menu had been reworded by the club exec. I had a hawaiian mocha cake on the menu. Apparently he didnt like hawaiian on there. So he took it off. Now this past weekend my girlfriend had a friend who was getting married. So i took off sat and sun(my usual day off). I know holidays are a bad time to take off but it wasnt looking too busy, we were set up on prep and my pastry cook had help plating. Well the clubhouse chef pretty much took it personal or something that i took off memorial day weekend. On friday i found out there was a small wine dinner for 6 people. Which he didnt inform or talk to me at all about dessert. He just made up some cheese thing with his new sous. Then monday when i get back he isnt there but there is a dessert menu on the office desk with changes made to it. Two items were scratched out with some possible ideas i guess written down, like the pound cake. So i got pretty heated about that last one. That just seems slimy and out of line. Dont mess with my menu when im gone for a couple of days. Am i not allowed to take any time off with out fearing whats going to happen to my menu. To make it worse im afraid my pastry cook could be involved so i have no idea who i can trust. So any advice, opinions, comments or whatever would be much appreciated.