Produce consistent product and follow recipes sanctioned by supervisor.
To produce all baked items needed to operate in all food and beverage outlets, including various breads, Danish, croissants, brioche. rolls etc. and oversee the direction of Baker 1 in the absence of the Pastry Chef
Make sure food is sent to correct area on time.
Notify supervisor of any problems or complaints as and when they arise.
Be able to take part in cross training in another area as and when required.
Be available to come to any and all kitchen meetings while on or off duty (off duty meetings will be paid).
Follow the clean as you go policy and keep work area clean at all times.
All food items for storage must be covered with cling film and dated, labeled and initialed by person that made it.
Rotation of foods - OLD FIRST NEWEST LAST.
After service of shift, turn off and clean oven and all work surfaces.
Filling requests made by executive chef or other manager, stooping, bending and lifting weights up to and including 30 pounds will normally be required.
Breaks and meals as laid in staff handbook, two 15 minute breaks, and one 30 minute break for lunch or dinner.