2nd Commis Baker

Job Responsibilities: Regularly demonstrates a growing understanding of basic ingredients and required production skills and increasing knowledge of the product range. Works to develop skills by routinely practicing bakery production and processing techniques for each product. Regularly seeks guidance from the Executive Pastry/Bakery Chef, Chief Baker, or Chef de Partie in executing production according to Company recipes. Demonstrates a growing understanding of the ingredient consumption required for daily production and always follows recipes to eliminate waste; always informs the Executive Pastry/Bakery Chef or Chief Baker when required items are not available. Always carries out production in assigned area/station according to Company recipes and picture presentation as directed by Executive Pastry/Bakery Chef, Chief Baker, or Chef de Partie. Adheres at all times to the daily production schedule under the direction of the Chief Baker or his/her representative as required by the itinerary and various outlets. Delivers bakery products to designated outlets as directed Participates in service of bakery products during restaurant opening hours as directed. Assists and trains in the Pastry operation as directed by the Executive Pastry/Bakery Chef acquiring the equipment and technical skills necessary to carry out the production to the desired standard and earn pastry competency. Qualifications: One year of prior work experience in a Bakery environment and good knowledge of English is essential Knowledge of basic bakery preparation, presentation, and preservation Basic knowledge of Public Health and Sanitation regulations and procedures Should preferably have basic training in the Bakery department Ability to organize and complete work meeting deadlines Command of the English language, both verbal and written