About this role
Prepare and present a broad array of breads, bakeries, savouries and desserts which meet and exceed customer expectations. The job of Bakery Chef is executed satisfactorily when: Ensure smooth daily production of breads, bakeries, savories and desserts. Control food and labour costs and seek opportunities to increase food revenue and departmental productivity. Participate in menu design and food preparation standards. Oversee implementation and training of new menus and recipes. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Maintain a hygienic kitchen and personal hygiene. Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation. Maintain ongoing training and development of employees, conduct TTTTs and follow up in a timely manner. Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Approve leave after considering hotel occupancies. Work with superior in the preparation and management of the department’s budget. Control and monitor departmental costs on an ongoing basis to ensure performance against budget. Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with hotel requirements. Implement and practice HACCP. Carry out other related duties that may be assigned and may assist in Pastry production. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.