Job Description

Preparing Baked Goods:

Creating a wide variety of items such as cakes, cookies, pies, tarts, pastries, and bread, often following established recipes but also developing new and exciting ones.

Decorating and Presentation:

Using various icings, toppings, and techniques to ensure visually appealing and tasteful presentations of baked goods and desserts.

Recipe Development and Innovation:

Developing new recipes and creating seasonal or holiday menus to keep offerings fresh and engage customer interest.

Ensuring Quality and Consistency:

Maintaining high standards in terms of taste, texture, and appearance of all baked goods.
2. Kitchen management and operations

Inventory Management:

Monitoring and ordering ingredients and supplies to ensure smooth operations and staying within budget.

Equipment Management:

Checking the quality and condition of baking equipment and devices, ensuring their proper use and maintenance.

Maintaining Cleanliness and Sanitation:

Adhering to strict health and safety standards and maintaining a clean and organized work environment.

Team Collaboration:

Working closely with other kitchen staff, including executive and sous chefs, to ensure a successful and efficient working environment.

Supervising and Training Staff:

Guiding and motivating pastry assistants and junior bakers, and identifying staffing needs and assisting with recruitment and training.
3. Communication and customer interaction

Responding to Customer Needs:

Addressing customer questions and special requests, including custom-made desserts for events like weddings or birthdays.

Building Relationships:

Collaborating with colleagues in all departments to ensure smooth service delivery and a positive workplace atmosphere.
Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?60,000.00 per month

Benefits:

Food provided Provident Fund
Schedule:

Day shift Morning shift Rotational shift
Supplemental Pay:

Commission pay Overtime pay
Work Location: In person