• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section.
• Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality.
• Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards.
• Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines.
• Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods.
• Assist with ordering, receiving, and proper storage of bakery materials and ingredients.
• Minimize and control wastage through accurate production planning, portion control, and proper storage practices.
• Maintain effective quality and quantity control of bakery production.
• Assist in creating and developing new bakery products in line with the hotel's culinary standards.
• Set up bread and bakery displays when required, ensuring attractive and consistent presentation.
• Maintain a clean, organized, and professional working environment at all times.
• Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained.
• Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef.
• Assist in training bakery colleagues to maintain and continuously improve production and quality standards.
• Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager.
• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.
• Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef.
• Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn.
• Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.
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