Job Description:
Bakery Management: Oversee and manage one or serveral sections of the baking area.
Confectionery Preparation: Bake confectionery according to recipes and standards.
Menu Execution: Execute menu items with consistency and quality.
Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
Inventory Control: Monitor ingredient levels and manage inventory for your section.
Quality Control: Ensure confectionery meet taste, texture, and presentation standards.
Sanitation: Maintain cleanliness and organization of the baking area and equipment in your section.
Coordination: Coordinate with other sections to ensure timely and efficient production.
Customer Service: Provide customer service to bakery visitors.
Problem Solving: Handle issues that arise during service and resolve them effectively.
Compliance: Follow health, safety, and hygiene regulations.
Requirements:
2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
Working knowledge of baking techniques and the pastry-making process.
Keen attention to detail.
In-depth knowledge of sanitation principles, food preparation, and nutrition.
Must have skillset for Dough for tart shells and dough for puff pastry.
Have skillset for cakes.
Only qualified candidates will be notified for interviews.