General Duties and Responsibilities:
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Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that all bakery products served to the Guests are of the highest quality and standard
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Ensure that all bakery dishes leaving the Kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Executive Pastry Chef
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Create high quality and standard bakery products to satisfy the Guests needs
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Work in close cooperation with all other key departments in the hotel to ensure a smooth operation
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Control the food cost by preparing/reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
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Attend required meetings and conduct daily briefings with your team members ensuring efficient communication, to run the bakery operation smoothly
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Train all the team members under direct supervision in order to produce very high standard of bakery products(set by the Executive Pastry Chef) in the Kitchen
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Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
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Comply with the hotel environmental, health and safety policies and procedures
