Main duties include, but are not limited to:
*Reporting to Executive Chef and or his assigned personnel: Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering.
*Creating pastries, baked goods, and confections by following a set recipes that are set by the Executive Head of the restaurant and outside catering.
*Follow proper handling and right temperature baking for all food products.
*Supervise and coordinate for cakes, pastries and desserts preparation and presentation.
*Responsible, Accountable and Supportive to team members.
*Monitoring the stock of baking ingredients, ordering new supplies when needed and within budget.
*Operate with care and maintain all department equipment and report malfunctions.
*Maintain cleanliness and sanitation in all work areas. Workplace safety and abide by all SOP for food safety etc
*Maintain a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System for recording of all monitoring forms “.
Requirements
· Meticulous, keen attention to detail and creativity.
· Good working knowledge of baking techniques and the pastry-making process .
· 1 or more years’ experience working within the food industry as a pastry baker (applying as Chef De Partie or relevant role).
· Capable of working in a fast-paced, production environment.
· Positive attitude and Good communication skills
· Solutions-oriented, results driven and problem-solver
