Baker
Rosewood Hotels and Resorts
Job Description OVERVIEW/BASIC FUNCTION
Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. Self-motivated and eager to learn
ESSENTIAL FUNCTIONS
Baking:
Prepare, mix, and bake various baked goods like breads, cakes, pastries, and pies.
Follow recipes and instructions accurately.
Monitor baking processes, adjusting oven temperatures and item positioning as needed.
Ensure baked goods meet quality standards.
Ingredient Management:
Measure and weigh ingredients accurately.
Maintain inventory of ingredients and supplies.
Ensure ingredients are fresh and of high quality.
Work Area Maintenance:
Prepare workstations for baking. Maintain a clean and organized work environment. Wash dishes and sanitize equipment.
ESSENTIAL FUNCTIONS
Lead by example, ability to delegate to commis I and II
Must be able to work any shifts
Empowered to make decisions on quality, timing and special requests
Maintain a professional and productive working relationship with FOH
Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner
Ability to produce daily production
Ability to cover cook I on days off
Occasionally maybe required to train new colleagues and assist with cross training initiatives
Responsible for safety of the staff and guests, allergies, equipment training, time and temperature control
May be required to work a varying schedule and over time
Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion,
and presentation standards
Complete mis en place and set up station
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs
Operate, maintain and properly clean kitchen equipment
Date all food containers and rotate as per policies
Ability to maintain recipe standards and standards for other stations
Follow posted recipes and pick up charts at all times, must have recipes available
Be responsible for projects throughout the year as designed by the chef
Ensure proper timing/pace during service from your station to meet or exceed hotel standards
Assist with ordering product from the station
Ability to communicate/taste/explain with the fron of the house
Ensure all health department standards are being followed
Must be fully capable to work a variety of stations and the ability to have mastered at least two
Assisting chefs team in meeting monthly food cost objectives
Controlling food waste, over producing/production/or spoilages
Ensure proper rotation, label and dating of all products on a daily basis by all staff
Follow posted schedule at all times any deviation must be preapproved by a chef
KNOWLEDGE AND SKILLS
EDUCATION: High school diploma, culinary degree preferred
EXPERIENCE: Minimum of two years of pastry related work experience. Advanced culinary knowledge is expected for this position.
Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. Self-motivated and eager to learn
ESSENTIAL FUNCTIONS
Baking:
Prepare, mix, and bake various baked goods like breads, cakes, pastries, and pies.
Follow recipes and instructions accurately.
Monitor baking processes, adjusting oven temperatures and item positioning as needed.
Ensure baked goods meet quality standards.
Ingredient Management:
Measure and weigh ingredients accurately.
Maintain inventory of ingredients and supplies.
Ensure ingredients are fresh and of high quality.
Work Area Maintenance:
Prepare workstations for baking. Maintain a clean and organized work environment. Wash dishes and sanitize equipment.
ESSENTIAL FUNCTIONS
Lead by example, ability to delegate to commis I and II
Must be able to work any shifts
Empowered to make decisions on quality, timing and special requests
Maintain a professional and productive working relationship with FOH
Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner
Ability to produce daily production
Ability to cover cook I on days off
Occasionally maybe required to train new colleagues and assist with cross training initiatives
Responsible for safety of the staff and guests, allergies, equipment training, time and temperature control
May be required to work a varying schedule and over time
Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion,
and presentation standards
Complete mis en place and set up station
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs
Operate, maintain and properly clean kitchen equipment
Date all food containers and rotate as per policies
Ability to maintain recipe standards and standards for other stations
Follow posted recipes and pick up charts at all times, must have recipes available
Be responsible for projects throughout the year as designed by the chef
Ensure proper timing/pace during service from your station to meet or exceed hotel standards
Assist with ordering product from the station
Ability to communicate/taste/explain with the fron of the house
Ensure all health department standards are being followed
Must be fully capable to work a variety of stations and the ability to have mastered at least two
Assisting chefs team in meeting monthly food cost objectives
Controlling food waste, over producing/production/or spoilages
Ensure proper rotation, label and dating of all products on a daily basis by all staff
Follow posted schedule at all times any deviation must be preapproved by a chef
KNOWLEDGE AND SKILLS
EDUCATION: High school diploma, culinary degree preferred
EXPERIENCE: Minimum of two years of pastry related work experience. Advanced culinary knowledge is expected for this position.
Por favor confirme su dirección de correo electrónico: Send Email