Head Baker Job Description
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Position Title: Pastry Chef / Head Baker Reports To: company own manager
Position Summary:
Pastry Ch baker is responsible for operating the pastry section of the kitchen while working closely with the bakery manager, and will also be required to plan produc;on and develop seasonal
or necessary items. The chef will be responsible to create high quality gluten free bread and
pastry dishes from standard recipes and presentations to maintain quality standards , while sustaining
freshness and consistency of product. Also assist in produc;on and maintenance of bakery stocks with
proper rotation of products, while maintaining highest cleanliness and hygiene standard according to Doha municipality in the pastry and bakery section.
Pastry Chef Duties and Responsibilities:
1. Manages day-to-day operations of the pastry and bakery section of the kitchen.
2. Prepare a wide variety of goods such as cakes,bread condiments sweet and savory etc. following gluten free traditional and modern recipes.
3. Able to produce all gluten free baked goods including but not limited to artisan breads and rolls, mufEins, glazed Danish, glazed croissants, and other items mentioned in the menu.
4. Able to develop, designs, and create new ideas and items for the need of the bakery.
5. Create new and exci;ng bakery items and desserts to renew the shop menu and engage the
interest of customers
6. Ensure excellent quality throughout the dessert and bakery items.
7. Follows proper handling and right temperature of all food products.
8. Decorate pastries and bakery using different types of techniques to ensure the food presentation will be beautiful and exciting.
9. Coordinates activities of cooks and workers engaged in food preparation.
10. Supervise and coordinate all pastry and dessert preparation and presentation.
11. Checks the quality of raw and cooked food products to ensure that standards are met.
12. Assists in determining how food should be presented and creates decorative food displays.
13. Monitor stocks for baking ingredients such as Elour, sugar etc. and make appropriate orders within budget.
14. Check quality of material and condition of equipment and devices used for cooking and keep on a perfect cleanness
15. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
16. Attends all scheduled employee meetings and brings suggestions for improvement.
17. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efEiciently and effectively
18. Able to recognize superior quality products, presentations, and flavors.
19. Ensures compliance with all applicable laws and regulations.
20. Operates and maintains all department equipment and reports malfunctions.
21. Maintains cleanliness and organization in all work areas.
22. Encourages and builds mutual trust, respect, and cooperation among team members.
23. Serves as a role model to demonstrate appropriate behaviors.
24. Ensure compliance with food hygiene and Health and Safety standards.
25. Guide, motivate trained pastry , bakers to work more efficiently.
26. Maintain a clean and orderly cooking station and adhere to health and safety standards.
27. Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.
28. Manage the team working hours adapting to the business need
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