Baker/Pastry Chef

Description

Job Summary: Responsible for the preparation and quality control of bakery and pastry products, supervising staff and maintaining hygiene standards. Key Responsibilities: 1. Dough and dessert preparation and quality control 2. Supervision of bakery and pastry team 3. Raw material management and compliance with standards Request required raw materials through requisition for product preparation. Prepare doughs and desserts according to standards. Comply with regulations related to food storage and preparation. Supervise the work of bakers/pastry chefs and bakery/pastry assistants. Prepare food items according to the menu, production standards, and instructions from the Executive Chef or Sous Chef. Ensure proper control over handling and storage of products received, prepared, processed, and delivered in the bakery and pastry area. Maintain a clean and orderly workstation. Review contracts and events. Determine raw materials required to fulfill them. List products unavailable in warehouse and storage caves. Request required raw materials from the general warehouse. Review the day’s schedule. Prioritize products to be processed. Retrieve required raw materials from the warehouse or storage equipment. Process raw materials to obtain required products according to standard recipes. Refrigerate or freeze finished products as needed. Make finished products available for consumption. Maintain an orderly workstation. Carry out the kitchen area cleaning and disinfection program. Report any risks that may cause contamination in the area. Plan and request required materials via system in accordance with procurement policy. -Requirements- Minimum education: University / Technical degree 3 years of experience