Bakery And Pastry Chef

Role & responsibilities

Commis I & II - Bakery, continental & pastry, you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities, whereby your role will include key responsibilities such as:

• Provide the highest and most efficient level of hospitality service.
• Able to operate kitchen equipment likebraising pansn, baking ovens, stoves, grills, microwave,s and fryers.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Slices, grind and cooks edibles using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and also be able to weigh, measure and mix ingredients in correct proportions.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Keep work area at all times in hygienic conditions according to the rules set by the Employer.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
• Mixing, preparing and baking bread and pastries.
• Mixing and shaping dough for fresh bagels, muffins, rolls and croissants.
• Coordinating baking schedules to produce breads, cakes, pastries, pies, cookies and other goods.

Preferred candidate profile:

• 12th, Diploma or equivalent; higher certification in culinary arts preferred.
• Must be presentable.
• 1-5 years of work experience in a similar role.
• Good understanding of food, health, and safety regulations.
• Good verbal and written communication skills.
• Able to work holidays and weekends.
• Ability to demonstrate basic cooking methods such as braises saut, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
• Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc
• Highly self-motivated, great teamwork skills and attention to detail.