Chef Baker

Company description

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Job description

Chef Baker - Mövenpick Resort & Residences Aqaba

Under the general guidance and supervision of the Executive Chef and Pastry Chef, assists in directing and controlling the whole bread production in a manner that ensures the highest level of bread quality, sanitation in bread service, and departmental profitability.

General

• Maintenance of highest sanitation and hygienic standards
• Comply with the company's corporate code of conduct
• Hands over related duties to the Chef de Partie
• Familiarize yourself with the company values and model desired behaviours
• Perform tasks as directed by the Manager in pursuit of the achievement of business goals
• Is familiar with all relevant company documentation and relevant OSM for his/her field of responsibility
• To be imaginative and creative
• Building up a professional team of chefs
• Oversees the night shift
• Informs daily the Executive Chef of all relevant information in operational and personal matters, including information that does not require the Executive Chef's action
• Checks on taste, consistency, and quantity of all prepared bread items; ensure there is no overproduction
• Assists the Executive Chef in the production, preparation, and presentation of all bread items to always ensure highest food quality
• Assists in maintaining effective food control systems by determining menus, purchasing needs, defining quality specifications, observing bread products at receiving, storing, and issuing
• Assists the Executive Sous Chef in proposing menus and buffet set-ups in a creative and market-oriented manner
• Assists in development and implementing standards, recipes, portion size, and costing
• Assists within the kitchen operation, daily market lists, and inter-kitchen transfers as required and submits to the Executive Chef
• Assists the Executive Chef in monitoring bread service procedures
• Trains service employees about different bread items on the menu or buffet
• Under the guidance of the Executive Chef, assists in conducting formal on-the-job training sessions for kitchen employees
• Keep closely follow up on maintenance or repair orders, if there is any
• Controls movement of unauthorized persons in the kitchen
• Check punctuality and attendance of all employees
• Ensures proper storage of all raw materials and bread items and makes sure no spoiled materials are kept
• Check all dry storerooms requisitions and make sure no overordering was done; keeps an eye on the products to never get shortage especially before public holidays or busy seasons
• Checks and tastes all buffet displays and banqueting set-ups in accordance with the Executive Chef's specifications and acts immediately if discrepancies are seen
• During peak hours i.e. lunch and dinner, Junior Sous Chef is to be stationed at the outlet kitchen or buffet to ensure the bread is served according to the Executive Chef's specifications
• Assists in monitoring daily buffet leftovers and suggests necessary changes with new ideas and items to the Executive Chef
• Performs related duties and special projects as assigned

People management

• Maintain a climate of trust and team spirit throughout the operation
• Give special attention to staff welfare and social activities
• All staff in proper uniforms with nametags and correct grooming

Leadership

• Providing excellent self-discipline, gains respect from all and inspires good teamwork
• Leading by example
• Staff to be kept at a constant high level of motivation

Guest satisfaction

• To attain and follow up on any guest complaints
• Guest suggestions must be listened to and brought to the Executive Chef's attention

Fire, life, health and security

• Demonstrate understanding and awareness of all company policies and procedures relating to health, hygiene and fire life safety and ensure your direct reports do the same
• Familiarize yourself with emergency and evacuation procedures

Additional information

• Internal: Works in harmony with all hotel employees, applies rules and provides best service within the limit of the established job specification
• External: All guests, suppliers, and partners
• Materials: All machinery and equipment at Front Office

More detailed duties and responsibilities are listed below in the form of a checklist and are not meant to be complete.