We are looking to recruit a Chef Baker.

Missions:

KEY ACCOUNTABILITIES

• Preparation and baking of all bread items in the baker´s department, according the established standards and passenger satisfaction is his/her major responsibility.
• The Chief Baker reports directly to the First Cook. The entire galley staff is subordinate to the Executive Chef and ultimately to the Hotel Manager.

SUBORDINATE PERSONNEL

• 2nd Cook
• 3rd Cook
• Cook
• Utility/Provision
• Utility/Cleaner.

AREAS OF RESPONSIBILITY

• He/She is responsible for the immediate working area and/or as the Executive Chef delegates
• He/She is responsible for the preparation of bread, rolls and other typical bakery products
• He/She is responsible for all food storerooms including fridge and freezer in his/her section
• He/She is responsible for maintenance and cleaning in the respective section
• He/She takes part in food storage (quality and quantity controls) when required
• He/She maintains the high standard presentation of food and buffets, together with the Executive Chef further
• Responsible for planning, directing, controlling, cooking and coordination
• He/She participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers
• He/She is responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service
• He/She assures that all bakery items are prepared and served according to established standards and practices
• He/She is eager to minimize spoilages and utilize food surpluses
• He/She trains his/her personnel in the bakery on a continuous basis
• He/She forwards suggestions for improvements in raw material, menus, cost savings and equipment
• He/She makes sure that all buffets are well presented
• He/She assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company's policies
• He/She is aware of all fire, safety and emergency procedures
• He/She performs other duties if required since above stated describe only a regular working day
• He/She is prepared to work overtime if requested.

CLEANING AND MAINTENANCE

• The Chief Baker is responsible for the proper cleaning and sanitary matters for his/her section, fridges etc
• He/She ensures that all his/her bakery staff members fulfil these requirements and follows-up on their performance
• He/She handles all working material and equipment with the necessary care and keeps it well cleaned
• He/She reports all necessary repairs to his/her Superior and follows-up on repairs
• He/She should be familiar with proper sanitation procedures and follow the Public Health requirements.

• High school diploma or 3 years experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• Minimum of 4 years of experience in pastry cooking or Pastry Chef Experience with high volume food production.

Prerequisites:

• Good knowledge of different types of pastry, dessert, cake decorating
• Posses professional disposition with good communication and interpersonal skills
• Ability to work a variety of shifts including weekends, days, afternoons and evenings
• Positive attitude and Good communication skills.