Culinary Position

Assistant Baker

Job Summary

The primary responsibility of the Assistant Baker is the preparation of bakery items that require basic professional bakery skills.

Knowledge, experience, skill, and/or ability

• Assist the Head Baker to produce Bakery goods on time and in line with Company Standards.

• Responsible for the production of bakery goods such as different bread rolls, Danish, breads, croissant, etc.

• Able to work in any section of the Bakery Department and demonstrate methods and recipes to subordinates.

• Maintain a disciplined shift and in control of both the production and personnel assigned.

• Ensure that menus, recipes, guidelines & methods provided are followed.

• Maintain quality and consistency in taste, presentation and appearance, according to recipes and pictures.

• Rectify any discrepancies immediately.

• Produce and maintain the expected level of food quality in area of responsibility.

• Master bread decorations for the various buffet themes and special occasions as required by the operation.

• Prepare the daily electronic requisitions according to the guest count and forecast figures.

• Communicate to the Baker and Head Baker, any relevant provision issues on a daily basis.

• Possess knowledge of the United States Public Health rules and regulations, and ensure that they are followed on a daily basis.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Possess good knowledge of the Bakery and an understanding of culinary terms.

• Possess knowledge of the various types of grains and flour, gluten free bread options, and food-related allergies.

• Read, understand, follow and prepare company recipes.

• Complete tasks efficiently.

• Maintain assigned area in preparation for announced or unannounced inspection done by the Food & Beverage Manager or the actual inspectors.

• Control and maintain all Bakery equipment distributed to staff, ensuring that it is cleaned and/or sanitized and returned in an acceptable condition after each use.

• Monitor the cleaning, handling and storage of all Bakery equipment.