SENIOR BAKER X 01 NDOLA

PURPOSE: Assisting the Executive Chef to overseeing the preparation, baking and presentation of meals in the Kitchen and supervision of staff in the overall production of Pastry Foods.

QUALIFICATIONS AND PERSONAL ATTRIBUTES

Minimum of a certificate in Pastry (Food) Production or any equivalent combination of education and experience sufficient to perform job duties may be considered

• Must have a good command of the English language.
• Must have good knowledge of international Pastries.
• Must have a complete education as a Baker.
• Must have basic school education.
• Must have at least 5 years of practical experience in Pastry in a hotel or restaurant (two years experience)
• Must be able to deal with quality control, and production control.

YOUR RESPONSIBILITIES

The specific duties of the Senior Baker will be as set out below but not limited to:

• Implement working schedules for all Pastry Cooks and Pastry Utility personnel.
• The Senior Baker should be constantly aware of stock levels and stock quality of all Pastry and Bakery items.
• Check and ensure that all Pastry products are consistently prepared at the highest quality standard.
• The entire food production of the Pastry is the direct responsibility of the Senior Baker
• She/he is to use the standardized recipes and presentation photos as a guide line.
• Ensure all your direct subordinates are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program.
• Make sure you constantly examine the professional knowledge of your subordinates and train (re-train) them if required.