Provide formal supervision to employees. Monitor the training and development of staff. Conduct performance evaluations and coaching. Oversee the recruiting and hiring of new employees.
Coordinate and manage the team's daily activities. Establish work schedules, assign tasks, and cross-train staff.
Set and track staff and department deadlines. Mentor and coach as needed.
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Food Safety and hygiene – Ensure adherence to food safety regulations such s proper storage, transportation and preparation to prevent contamination and ensure passenger health
Coordination with suppliers – Collaboration with suppliers and logistic
Proven experience as baker with at least 5 years of baking experience.
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Assist the head chef (and possibly replace him/her in his/her absence)
Supervise a team of 20 to 60 cooks in setting up and replenishing buffets (600 to 1000 covers per service)
Participate in the management of orders and stock in collaboration with the Head Chef and the Stock & Supply Manager, in accordance with the allocated budget.
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