Baker

Company: Ocean Hotels Barbados

JOB SUMMARY

To proficiently prepare dessert and pastries in compliance with required kitchen standards and maintaining HACCP regulations.

JOB SCOPE

This position functions in various food outlets and will be challenging.  This job entails efficient food preparation, product handling and paying attention to detail for the satisfaction of our guests.  Also, self-motivation and flexibility is the key to one’s personal development.  

KEY RESPONSIBILITIES AND ACCOUNTABILITIES:

• Maintain a clean and organized kitchen.


• Need to have enough flexibility to respond to any call from the hotel; any day or any hour.


• Attend any appropriate meetings.


• Continued communication with the Junior Sous Chef to meet quality and cost standards.


• Adhere to the established safety standards and also assist in the prevention of accidents by being aware of hazardous situations.


• Assist in inventory counts and controls.


• Take care of requirements for various outlets.


• All In-Room Dining orders must be delivered within 30 as per AAA Five Diamond Standards 


• All food is prepared to order as per AAA five Diamond Standard 


• All food is served at proper temperature as per AAA Five Diamond Standard, hot food served hot and cold food served cold     


• Receive and check food items from requisition orders.


• Practice proper recycling procedures and kitchen energy management.


• Must be familiar with all equipment and machinery including safe operation, cleaning and maintenance.


• Be ready 30 minutes prior to any banquet event or service period for the restaurant.


• To prepare desserts and pastries to the highest standard for guest consumption.


• To become acquainted with the current running menus 


• Produce all needed pastry goods for the various dining periods as requested as well as pastries for teatime


• To ensure all breads and pastries are to establish standards 


• To assist the cleaning of fridges.


• To clean as you go, stop and clean work area before and after service 


• To follow request chart for daily produce required


• To make sure all items placed in fridges/freezers are labelled and stored correctly.


• To fully understand the current menu and to competently execute recipes for such.


• To ensure quality and consistency with all completed food items.  

EDUCATION AND EXPERIENCE

• Secondary level education is required.


• Graduate from a culinary institution.


• Minimum of 3 years practical pastry experience in a AAA Four or Five Diamond Hotel/Restaurant, or 5 years experience in high-end bakery


• Have supervisory skills.

KNOWLEDGE/SKILLS/ABILITIES

• Client Service Orientation.


• Have the ability to prepare exceptional gluten free, dairy free and egg free products which may be required by guests. 


• ability to follow recipes 


• The ability to work under pressure.


• the ability to work unsupervised 


• Demonstration of sound judgment.


• Must be familiar with all kitchen equipment and machinery.


• Must have his/her tools to perform assigned duties.


• Knowledge of kitchen terminology required.


• Advance culinary and artistic skills.


• Knowledge of all other kitchen departments.


• The ability to perform mathematical calculation including but not limited to conversion of recipes, inventories etc………


• Good handwriting, reading, listening and computation skills are necessary.