Baker/Pastry Chef

Description

Job Summary: Responsible for preparing doughs and desserts, supervising staff, controlling raw materials, and maintaining hygiene standards in the bakery and pastry department. Key Responsibilities: 1. Preparation and quality control of bakery and pastry products 2. Supervision of bakery and pastry staff 3. Inventory management and food hygiene standards Submit requisitions for raw materials required to prepare requested products. Prepare doughs and desserts according to established 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 not available in warehouse or storage caves. Request required raw materials from the main 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 produce the required items according to standard recipes. Refrigerate or freeze finished products as needed. Make finished products ready for consumption. Keep the workstation organized. Carry out the kitchen area cleaning and disinfection program. Report any risks that may cause contamination in the area. Plan and request required materials through the system in accordance with the procurement policy. -Requirements- Minimum education: University degree / Technological program 3 years of experience