Chef de Party Baker Job Desc
Job title : Chef de Party Baker
Department : Kitchen F&B
REPORTING LINE
Report to : Pastry Chef
Responsible for : Bread,
Danish and croissant production
COMMUNICATION LINES
Vertically :
Department head
Horizontally : ½ Chef and pastry commis
AUTHORITY
Over Money : None
Over Staff :
Has authority to direct ½
Chef and Pastry Commis in accordance
with
Hotel policies procedures
GENERAL MISSION
To manage the bakery with regard to supervision of food preparation
and service according to set standards, customer satisfaction and high
level of sales in line with company policies and regulations.
Under the general guidance of the pastry
chef, in the implementation of the Standard Policies and Procedures of
the Food and Beverage Operation and administration
RESPONSIBILITIES
1. Responsible for guiding the 1/2 Chef de
party and Commis Chef and in the performance of their jobs in accordance to
Hotel policies and procedures.
2. Responsible for
ensuring daily store room
requisitions and sufficient supplies for the Bakery
3. Responsible for the
proper maintenance and good working order of all equipment for the Bakery
4. Responsible for
consistently implementing the Policies and Procedures in operating the Bakery
5. Responsible for
establishing and maintaining high sanitation standards in the bakery
6. To ensure that subordinates personal
hygiene is always up to the highest standard.
7. Responsible for the
pastry’s operation in the absence of the Pastry Chef.
1. CUSTOMER SERVICE
1. Produce fresh, quality and tasty
Bread in a hygienic environment to
ensure guest satisfaction at all time.
2. BUSINESS MANAGEMENT
1. Capable of deciding the
level of authority and responsibility that can be delegated.
2. Carries out a firm and
fair employee treatment policy.
3. Prepares and submits
all reports required for the Bakery as dictated by
Reporting system
4. Attends meetings and
training sessions organized by the Hotel management for the position.
5. To direct the Bakery and pastry staff in maximising all resources to achieve
high quality and excellent all over cost control.
6. To keep teamwork as a daily way of
scheduling staff for food preparation and communication.
7. To maintain good morale and
co-operation within the team.
8. Recommends corrective actions for
unfavourable variances Food cost commitments.
9. Manages time effectively, by meeting
deadlines on time.
10. Assists the F & B Cost Controller in
conducting month end inventory of beverage
11. Manages
the production and distribution of bakery item for all outlet accordingly to
level of business and to service timing
3. COMMUNICATION
1. Reports to Pastry Chef.
2. Communicates effectively with
subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and
absorbing information
3. To Attend regular kitchen briefings and meetings
the
best possible service to the guest.
4. ASSET MANAGEMENT
1. To report all faulty equipment to the Sous
Chef, to maintain effective working environment
2. To achieve maximum utilization of material,
equipment and for quality and food cost control.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
2. Used all specific machinery in the appropriate matter
with the necessary protection tools.
6. HUMAN RESPONSIBILITIES
1. Prepares, conducts and
supervise training for ½ chef and commis
2. Coaches and counsels ½ chef de Party
and commis effectively.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Implements all the food and beverage
policies and procedures in the Pastry
Kitchen
2. Recognizes good quality products and
presentation.
3. Maintains high
sanitation standard throughout the Pastry.
4. To constantly
strive for new innovative ideas in menu and new concepts of production
5. Participate to day to day training in
the Pastry
6. Knows
and understands the job description of all position in the Pastry Kitchen, and capable of performing
the tasks as required..
7. Knows and understands all the kitchen
policies and procedures in food production
7. Checks and maintains all service
standards established for the Pastry
Kitchen.
9. Follows up and complies with the
cleaning schedule established for the kitchen.
10. Maximize revenue and minimize costs.
12. Knows the requisition point and par stock
level for Pastry supplies,
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel
.
PERSON SPECIFICATIONS
POSITION: Baker DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified School Education in College.
QUALIFICATIONS Bakery apprenticeship of two
years
EXPERIENCE Five years work experience in Minimum experience of two years in
Quality bakery production Similar position
INTERPERSONAL Good human relation skills.
SKILLS should be able to work alone
COMMUNICATION Good level of English speech and writing
SPECIFIC French bakery knowledge
Minimum age 25 years
PRESENTATION Well groomed and presentable
at all time. Practice good hygiene
PHYSICAL Mentally alert, able to work
Long
hours
Able
to work night shift
OTHER
REQUIREMENT
MISCELLANEOUS
WORKING Well maintained F&B environment
CONDITIONS Open friendly environment
WORKING Flexible hours in accordance with job requirement
HOURS Night shift
Signature:
[Employee] [Date] [Department
Head] [Date]