The Baker is responsible for creating an assortment of desserts, including pastries, cakes, cookies and other confections.
Craft high quality recipes, develop seasonal offerings for the hotel guest, visitors and maintain quality standards and consistency of product.
Duties and Responsibilities
Manages all day-to-day operations of the pastry and bakery section of the kitchen
Create new and exciting desserts to renew our menus and engage the interest of customers
Able to produce all baked dish including but not limited to artisan breads and rolls, cakes, cookies, pies, muffins, laminated Danish, laminated croissants and doughnuts, toasts and sandwich
Develop, designs and creates new ideas for pastry kitchen
Decorate pastries and desserts using different types of icings, toppings to ensure food presentation will be beautiful and exciting
Ensures and monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
Ensure compliance with food hygiene and Health and Safety standards
Ordering new supplies, ingredients and equipment for pastry section when needed and within budget
Check quality of material and condition of equipment and devices used for cooking
Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
Maintain a lean and orderly cooking station and adhere to health and safety standards
1 year experience working within the food industry as a pastry chef, baker, or relevant role. Recent Graduates of Baking/Culinary Schools will be considered.
Minimum Qualification – SSCE
Certificate in culinary arts, pastry-making, baking or relevant field
In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
Excellent knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
Creativity and flexibility ability with artistic skill in decorating cakes and other desert
Interpersonal and communication skills
Ability to work in a fast-paced production environment
Good understanding of the restaurant business, budgets and time management skills