Commis / Baker

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the overseeing and directing in all aspects of the food production.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to assist the Pastry Chef in utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production and purchasing.

2. The ability to make requisitions of all bakery items needed for the next day, with the assistance of the Demi Chef de Party - Pastry or senior chef’s on duty.

3. The ability to prioritize, plan and organise your daily tasks in order to ensure on time delivery as required.

4. To assist the Pastry Chef in the daily bakery kitchen operation as commis baker, and within the limits of established Mövenpick policies.

5. As the Bake he/she bakes bread, bread rolls and pastries in the bakery kitchen under the supervisor of the Pastry Chef.

Areas of Responsibility:

1. Responsible for the efficient and smooth running of bakery production within the designated bakery kitchens.

2. To produce, control and check the bakery products.

Operations:

1. He/she bakes bread, roll and pastries in the bakery kitchen under the supervisor of the Pastry Chef and as of designated recipes.

1. He/she is responsible for the quality and quantity of the bakery products prepared in the bakery kitchen.

2. He/she constantly inspects taste, temperature and visual appeal.

3. He/she makes sure that all breads, rolls and pastries are uniform and that established portion sizes are adhered to.

4. He/she is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.

5. To control standards of bakery production and presentation throughout the hotel.

6. Follow all kitchen regulations as outlined and directed.

7. Swipe in and out has to be done in uniform, not before getting changed.

Quality and Standard Procedures

1. Total knowledge & understanding of bakery preparation standard & procedure.

2. Take part in the setting and evolving the standards and procedures.

3. Responsible for hygiene standards with the steward supervisors, in bakery section, baker store room, baker refrigerators and work areas.

4. Ensure personal hygiene and grooming standards are as of company’s guideline.

5. He/she ensures personal cleanliness and proper discipline as of company’s guideline.

6. He/she assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware.

7. To work closely with the Pastry Chef on the quality control procedures.

8. To ensure that these control procedures are carried out consistently.

9. Make sure that all the Equipment and fixtures are maintained well and reports any faults and damage.

Administration:

1. The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.

2. Fill out the appropriate log sheets according our standard on a daily base.

3. Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.

4. No employee to be on the property after working hours without signed authorization from a Manager except for meals in the staff cafeteria.

5. Overtime will be approved on business demands by the Pastry Chef or Executive Chef.

6. Any violation of the above mentioned rules will be subject to disciplinary action.