Chief Baker

Is in charge of the day to day operation of the Bakery Department in the hotel.
- Help to direct, control and coordinate the activities of all chefs and helpers within the Bakery Kitchen, so as to ensure an efficient, profitable and smooth food service, at all times.
- Create Standard recipe cards, with pictures according to the Pastry and Executive Chef’s guidelines.
- Inspect storerooms, refrigerators and freezers daily, to ensure no wastage, and correct storage of all items.
- Control costs by minimizing spoilage, utilizing food surpluses and portion control.
- Check the quality and quantity of food received from the markets and stores.
- Is always looking for cost saving and environmental ideas.
- Maximize employee productivity, in order to minimize payroll costs.
- Monitor all kitchen operating costs and take corrective action when necessary, to reduce expenses.
- Ensure that all food is prepared and served according to the standards set by himself, Pastry and Executive Chef.
- Does and check cooking and presentation of all Bakery items.
- Coordinate with all outlet chefs and banquet chefs for delivery of all Bakery items.
- Make sure standard recipes are used, pastry and bakery items are presented according to the pictures.
- Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times.
- Check all areas assigned to him in regards to sanitation and hygiene, to prevent contamination of an kind.
- Make sure the kitchen is always in a safe condition so as to prevent accidents.
- Participate in the daily Sous Chefs’ meeting.
- Is responsible to make the through flow of information work from him all the way to the helper’slevel.
- Oversee stewarding requirement in the Pastry & Bakery.
- Maintain good relations with all departments to avoid frictions of any kind.
- Identify market needs and trends.