Commis 3

• Manage and supervise the assigned bakery section effectively.
• Prepare and produce bakery products according to standard recipes and specifications.
• Handle dough preparation, mixing, kneading, proofing, baking, cooling, finishing, and storage.
• Prepare breads, buns, rolls, cakes, pastries, cookies, muffins, desserts, and other bakery products as required.
• Ensure correct measurement and weighing of ingredients to maintain product consistency.
• Monitor oven temperatures, baking time, proofing conditions, and product quality.
• Ensure proper finishing, decoration, portioning, and presentation of bakery products.
• Complete daily mise en place and production requirements within the scheduled time.
• Supervise Commis Chefs, Bakery Assistants, trainees, and other staff assigned to the bakery section.
• Allocate duties and monitor the performance of junior bakery staff.
• Check the quality and freshness of all bakery ingredients before use.
• Ensure proper storage, labeling, FIFO, and stock rotation of ingredients.
• Monitor inventory and inform the immediate supervisor of shortages or replenishment requirements.
• Minimize food wastage through proper production planning, portion control, and ingredient utilization.
• Maintain cleanliness and hygiene of the bakery area, equipment, utensils, storage areas, and workstations.
• Ensure all bakery equipment is operated safely and correctly.
• Report equipment breakdowns, maintenance requirements, quality issues, or safety concerns immediately.
• Maintain proper food safety and hygiene practices at all times.
• Prevent cross-contamination and ensure proper handling and storage of food products.
• Assist in production planning according to daily requirements, functions, events, and special orders.
• Maintain consistency in taste, texture, appearance, size, and quality of all products.
• Train and guide junior bakery staff in production techniques, hygiene, safety, and SOPs.
• Coordinate with the kitchen and other departments to ensure timely production and delivery.
• Follow all CAFS policies, SOPs, food safety standards, and instructions issued by Management.
• Perform any other duties assigned by the Executive Chef, Sous Chef, or Management.

Preferred candidate profile