1.        Department

Kitchen

2.        Reports to

Executive Chef

job purpose

Member of Culinary team who reports to the Executive chef and is responsible for producing dough related and baked products as well as creating the dessert menu together with the Pastry Chef

TASKS, DUTIES & RESPONSIBILITIES

• Responsible for decorating and plating desserts
• The baker is creative and inventive as well as a team worker and possesses strong sanitation skills
• Follows food safety and sanitation procedures with HACCP guidelines
• The baker may also be responsible for decorative arts such as ice carvings, marzipan figures, blown or pulled sugar etc.
• Responsible for preparation of all dough and baked products
• Ensures that the deserts, breads and pastry products produced in the kitchen meet the quality standards established in conjunction with the head Chef
• Assumes all duties given by the supervisor/executive chef

• To perform other reasonable duties as directed by your immediate Manager.
• To be available to work overtime at the request of Management.

• A culinary degree or diploma from a recognized college/university is required
• Minimum 3 years’ experience in pastry
• Advanced baking and pastry skills
• Physically strong and healthy
• Should be a team player and willing to learn
• Strong written and verbal communication skills
• Strong organizational skills