Job Description & Requirements
The Pastry Baker is responsible for daily operations.
He/She develops menus and recipes and oversees the preparation of bread and pastry items while maintaining costs and ensuring quality of products.
He/She supervises, trains and develops staff.
He/She ensures that the staff delivers consistency in work performance.
Specialise in:
Must have strong skillset for Dough for tart shells
Must have strong skillset for Dough for puff pastry
Must have strong skillset for Savoury dough item assembly eg: beef wellington, pate en croute.
Good to have skillset for cakes
Minimum 2-3 yrs experience ISO 22000 experience preferred.
~ Administer purchasing and receiving procedures.
~ Appraise/evaluate staff.
~ Cultivate workplace relationships.
~ Design contemporary plated desserts.
~ Develop a work team.
~ Develop ice cream recipes.
~ Develop menu.
~ Establish operational plans for the business function.
~ Hire staff.
~ Implement business process re-engineering.
~ Lead team.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage crisis situations.
~ Manage external service providers.
~ Manage innovation in the business function.
~ Manage resource planning.
~ Manage workplace safety and health system.
~ Monitor income and expenses.
~ Solve problems and make decisions at managerial level.
