Baker

POSITION OVERVIEW

The Baker is a key member of the bakeshop team, responsible for crafting high-quality breads, pastries, cakes, and other baked goods that delight hotel guests. Reporting to the Head Baker, this role involves following established recipes, testing ingredients, ensuring quality, and enhancing presentation through skillful decoration. Bakers also play an active role in maintaining a clean, safe, and organized kitchen environment. This role requires attention to detail, creativity, and a commitment to consistency and quality in every product.

DUTIES AND RESPONSIBILITIES

Production and Recipe Execution

1. Prepare a Variety of Baked Goods: Produce an assortment of items including breads, pastries, cakes, and other baked treats according to established recipes and standards.

2. Fulfill orders: Ensure all orders from bakery outlets such as breakfast buffet, Olive Cafe retail, banquet orders, and other customers are produced on time and according to standard.

3. Follow and Record Recipe Specifications: Accurately measure and document ingredients, procedures, and modifications for new and existing recipes to ensure consistent quality.

4. Test Ingredients and Finished Products: Conduct quality checks on ingredients and finished products to ensure each item meets taste, texture, and presentation standards set by the bakeshop.

Presentation and Finishing Touches

5. Enhance Product Presentation: Use icings, glazes, fillings, and other techniques to decorate and enhance the visual appeal of baked goods, maintaining an attractive and appetizing appearance.

6. Pack and Prepare for Service: Package baked products and ensure timely delivery to the restaurant and café.

Health, Safety, and Cleanliness

7. Maintain a Clean and Sanitary Workspace: Consistently clean and sanitize workstations and equipment before, during, and after shifts to prevent cross-contamination and uphold food safety standards.

8. Ensure Compliance with Health and Safety Regulations: Adhere to all hygiene protocols, reporting any hazards, equipment maintenance needs, or hygiene issues promptly.

Inventory and Record-Keeping

9. Assist with Inventory Management: Help track and manage inventory both in the bakeshop as well as the bakery retail outlets, monitoring ingredient inventory, noting usage and assisting in ordering to prevent shortages and maintain freshness. Make sure par stock is maintained.

10. Document Recipes and Procedures: Record, update, and secure all recipe data to ensure accuracy and consistency in bakeshop operations.

11. Support Product Development and Cost Analysis: Collaborate with the Head Baker on new product development, contributing ideas for recipe adjustments, flavor combinations, and presentation styles.

Additional Duties

12. Restock and Prepare for Next Shift: Ensure workstations and equipment are cleaned, restocked, and set up for the next shift to maintain efficient operations.

13. Perform Other Assigned Tasks: Perform other tasks that may be assigned from time to time.

EDUCATIONAL REQUIREMENT

Associate certificate in Culinary Arts, Hotel and Restaurant Management, or any related course.

With Commercial Baking NCII

EXPERIENTIAL REQUIREMENT

• At least 2 years of experience in a similar capacity
• Ability to work independently and with a team
• Keen on details
• With excellent communication and customer service skills
• Ability to be calm and composed even under pressure

Job Type: Full-time

Benefits:

• Employee discount
• Staff meals provided

Work Location: In person