Job Overview

Oversee and production of breads and pastries, including but not limited to, preparing doughs and fillings, proofing, baking, and decorating as appropriate. Manages all day-to-day bread operation. Serves as a role model to demonstrate appropriate behaviors. Review production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation stands, and food inventory checklists, Maintain all kitchen logs for food safety compliance. Prepares food items and executes requests based on required specifications. Safely and appropriately use baking and measuring tools/equipment/appliances to prepared baked products. Develop, design, and create new ideas and items for baked food items. Follow all recipes to ensure consistent quality product. Ability to read, organize, and execute all bread orders for outlets as well as all Banquet Event Orders. Order product appropriately for business needs. Assist Pastry Chef in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees; serve as a role model.

Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

Report to: Pastry Chef, Executive Sous Chef and Executive Chef

Key Relationships: Internal Kitchen staff, Stewarding Staff, Food and Beverage Service Staff, Storeroom, Catering and Engineering.

External: Hotel Guests and visitors.

Standard

Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:

ESSENTIAL:

High school diploma or equivalent vocational training certificate

3 years experience in culinary, food and beverage, or related professional area.

Ability to communicate in English with guest, co-workers and management to their understanding

1+ year experience in baking bread

Must be able to work Overnight shift

Ability to compute basic mathematical calculations

DESIRABLE:

Culinary college degree

Food handling certificate

Sanitation Certificate.

Ability to communicate in multiple languages