Baker Junior Sous Chef

- Communicates with Executive Chef on
preparation, procedures and presentation
standards, observing methods of preparation,
tasting and smelling prepared dishes, viewing
color, texture and garnishes, verifying portion
sizes and ensuring that corporate standards for
food quality are consistently met
- Maintains a high standard of food hygiene, safety
and cleanliness in accordance with the company
and client policies and statutory requirements
- Oversees the preparation and baking of baked
goods. Work with the team to ensure all operation
and finished goods adhere to and consistently
meet quality and food safety standards
- Trains kitchen staff in the proper handling of food,
maintenance and safety standards
- Manages labor hours effectively and on scale
appropriate to business needs
- Monitors stock for baking ingredients such as
flour, sugar etc. and makes appropriate orders
within budget
- Ensures compliance with Food Hygiene, Health &
Safety Standards and Sanitation Policies
- When Executive Chef or Head Baker Chef are not
present, documents and reports daily personnel
issues to Operations Manager
- Communicates effectively with other Department
Supervisors
- Reports to Head Baker Chef to review schedules,
assignments, anticipated business level, changes
and other information pertinent to job
performance
- Work with logistic team to ensure products that
are sent out to customers adhere to quality and
food safety standards
- Organize all necessary food requisition and food
transfer
- Ensure kitchen equipment and tools are always
clean before and after use
- Ensure proper storage of baking utensils

Requirements:

- Minimum Education: Diploma
- Knowledge of french pastry or bread baking
experience within hospitality industry, ideally in a
high-volume production environment.
- At least 4 years’ experience in bread baking