· Establishes and maintains effective employee relations.
· Informs on a daily basis the Chef de Partie on all relevant information on operational and personal matters
· Sees to it that all food items for the bakery are prepared on time and meet quality and quantity standards
· Prepares on daily basis food requisitions as assigned
· Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
· Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control
· Ensure that cost control policies and procedures are followed
· Attends training sessions
· Reports any equipment on the section which needs repair or maintenance
· Ensures freshness and suitability of products used by the section and that they are stored properly
· Follow all recipes as prescribed by the Executive Chef
· Comply with all of the companys operational policies and procedures
· Caramelized different kinds of nuts
Job Type: Full-time
