Job Summary:
Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control. Operates the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. Required to plan production, develop seasonal offerings, maintain par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standards in the pastry and bakery section. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.
Key Responsibilities:
· Oversees preparation process, portioning, presentation and quality of bakery products.
· Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.
· Manages 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, design, and create new and exciting desserts to renew menus and engage the interest of customers.
· Able to recognize superior quality products, presentations and flavours and 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.
· Check the quality of raw and cooked food products to ensure that standards are met.
· Assist in determining how food should be presented and creates decorative food displays.
· Assist on late events and stay back for boarders’ dinner once weekly, if required.
· 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.
· Operates and maintains all department equipment and reports 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 co-operate with co-workers efficiently and effectively.
· Encourage and build mutual trust, respect and cooperation among team members, and serves as a role model to demonstrate appropriate behaviours.
· Guide and motivate pastry assistants and bakers to work more efficiently.
· Ensure compliance to food safety and hygiene regulations at all times.
· Any other ad-hoc duties as assigned by Superior.
Key Requirements:
· Good knowledge of different types of pastry, desserts and cake decorating.
· Ability to work a variety of shifts including weekends, days, afternoons and evenings.
· Minimum 5 years of relevant bakery/ pastry and high volume food production experience in similar capacity with or without qualification.
- Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
- Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
- People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
- Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
- Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.
