Job description
To assist in basic baking techniques, prepare mice-en-place as per CDP baker and Head Bakers direction.
- Key Areas of Responsibilities:
- Responsibility and authority
Reports to the CDP baker/CDP Pastry
- Quality, Health, Safety & Environment (QHSE)
§ Maintain and ensure compliance to all relevant QHSE management policies, procedures and controls across TLH to ensure that the kitchen provides a safe, world-class, secure and environmentally responsible service to customers, the public and its own people.
- Principal accountabilities
§ Assist in basic bakery production
§ Maintaining high standards of hygiene
§ Weighing/ measuring ingredients for bakery preparation.
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps baking stations stocked, especially before and during prime operation hours- Help in the preparation and design of all bakery items.
Assisting in weighing and measuring ingredients, often in bulk, mixing, kneading and moulding dough.
- Know how to manage a variety of oven, including commercial, convection, rack, stone deck and revolution types.
§ Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers and customers
- Health and Safety and staff welfare
Ensure impeccable standards of cleanliness throughout the operation.
Ensure all potential and real hazards are reported immediately and rectified.
Be fully conversant with all departmental fire, and emergency procedures.
Be fully conversant with the Food and Hygiene Policy and Health and Safety Policy
- Professional Requirements
Teamwork Oriented Punctual
- Qualifications & Experience
Experience of 1 year of kitchen operations.
Basic understanding of various baking methods, ingredients, equipment and procedures.
Job Types: Full-time, Permanent
Education:
- High school or equivalent (Preferred)
Experience:
Kitchen Staff: 2 years (Preferred)
