BAKER/CAKE DECORATOR/PASTRY CHEF.

Key Responsibilities and Objectives:

Achieve bakery objectives by:-

• Completing bakery action plans;
• Implementing production productivity;
• Ensuring standards and specifications are up held with product and service;
• Adhering to customer service standards;
• Identifying and resolving problems;
• Determining baking technique improvements.

Designing bread, pastry and dessert presentations by:-

• Reviewing advance orders and specifications;
• Preparing orders to customer satisfaction;
• Consulting with the Bakery Manager when determining the amount and type of breads, pastries and deserts to be produced.

Meet bakery financial objectives by:-

• Estimating ordering requirements;
• Contributing to inventory and budgeting preparation;
• Proposing corrective actions;
• Assisting the Bakery Manager with pricing structure.

Maintain production levels by:-

• Providing breads, pastries, puff pastry, croissants, doughnuts, cakes, tortes and cookies by mass production;
• Developing fondant cakes, creams, fillings and icings;
• Keeping bakery cases, island tables, and open shelves fully stocked with fresh product at all times following the merchandising plan set by the Bakery Manager;
• Designing and implementing new recipes upon Bakery Manager’s approval.

Undertake such general duties as:

• Bakery personnel are courteous to customers and that all customer complaints/requests are handled promptly and professionally;
• Maintaining a consistent cleaning and sanitation program in compliance with store and environmental department regulations;
• Building team spirit and high morale through excellent oral and written communication with each team member individually and as a group;
• Abiding by all company policies as stated in the Employee Handbook;
• Undertaking any reasonable project or tasks assigned by the Bakery Manager.