We are looking to recruit a CHIEF BAKER.
Assignments:

• Operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef
• plan production and develop seasonal offerings
• Create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product
• Assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section
• Manage all day-to-day operations of the pastry and bakery section of the kitchen
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc
• Able to develop, designs, or creates new ideas and items for Pastry Kitchen
• Create new and exciting desserts to renew hotels menus and engage the interest of customers
• Ensure excellent quality throughout the dessert offerings
• Follow proper handling and right temperature of all food products
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting
• Coordinate activities of cooks and workers engaged in food preparation
• Supervise and coordinate all pastry and dessert preparation and presentation
• Check the quality of raw and cooked food products to ensure that standards are met
• Assist in determining how food should be presented and create decorative food displays
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attend all scheduled employee meetings and brings suggestions for improvement
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectivel
• Able to recognize superior quality products, presentations and flavors
• Ensure compliance with all applicable laws and regulations
• Operate and maintain all department equipment and reports malfunctions
• Maintain cleanliness and organization in all work areas
• Encourage and build mutual trust, respect, and cooperation among team members
• Serves as a role model to demonstrate appropriate behaviors
• Ensure compliance with food hygiene and Health and Safety standards
• Guide and motivate pastry assistants and bakers to work more efficiently
• Maintain a lean and orderly cooking station and adhere to health and safety standards.

Profile:

• Have 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
• Have minimum of 4 years of experience in pastry cooking or Pastry Chef Experience with high volume food production.

Qualities:

• Leadership skills
• Management skills
• Organizational skills
• Customer service skills
• Knowledge of baking and what the industry is doing/serving
• Motivation.