Junior Sous Chef - Baker

Your Day To Day

• Conducts shift briefings to ensure hotel activities and operational requirements are known.

• Prepares a selection of rolls and breads.

• Prepares a selection of specialty items.

• Prepares a selection of bread art.

• Requisition supply items as needed from storerooms; assist in receiving items and taking inventory.

• Set up work station as required to include mis en place, tools, equipment and supplies.

• Maintain sanitation, cleanliness, and safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.  Alert management of potentially serious issues.

• Clean and/or break down work station and complete closing duties including transporting dirty pots to the pot wash station, sterilizing and cleaning cutting boards and work tables, and preparing station for the next day’s activities.

• Maintains personal hygiene.

• Buffet Food

• Prepares and presents food for buffets.

• Prepares and presents desserts for buffets.

• Stores buffet items.

• Communicates politely and display courtesy to guests and internal customers.

• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.

• Establishes and maintains effective employee working relationships.

• Attends and participates in daily briefings and other meetings as scheduled.

• Attends and participates in training sessions as scheduled.

• Prepares in advance food, beverage, material and equipment needed for the service.

• Cleans and re-sets his/her working area.

• Implements the hotel and department regulations, policies and procedures including but not limited to:

• House Rules and Regulation.

• Health and Safety.

• Grooming.

• Quality.

• Hygiene and Cleanliness.

• Works with Supervisor in manpower planning and management needs.

• Works with Supervisor in the preparation and management of the Department's budget.

What We Need From You

• Degree or certificate in culinary arts.

• 2 years related experience as or training in bakery or food preparation or an equivalent combination of education and culinary/kitchen operations experience.

• Must speak local language(s).

• Having self-transportation is an advantage.

• Communication skills are utilized a significant amount of time when interacting with clients and the guests.

• Basic calculation skills are used frequently.

_____________________