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Bread Baker

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POST DATE 9/17/2016
END DATE 10/17/2016

East Miami Hotel Miami, FL

Miami, FL
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Mid-Career (2 - 15 years)


Nature of the Job Basic Purpose & Objective of the Position Assists Chefs de Partie & Sous-Chefs in running the day to day kitchen operations Main Duties Customer Services * Delivers the brand promise and provides exceptional guest service at all times. * Provides excellent service to internal customers. * Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to Executive Chef. * Maintains positive guest and colleague interactions with good working relationships. Operational * Ensuring that the Bakery area is properly staffed, stocked, set up and operating as schedule, * Producing and supervising the production of all bakery items, ensuring the right quantity and the highest standards of quality, making recommendations to the Executive Chef in regards to menu items if necessary, * Effectively dealing with any operational issues that may arise ensuring standards are not affected, * Ensuring that the Bakery team is well trained on the job and in company procedures to ensure impeccable consistent product. * Communicating the recipes, menus, portions, and presentation of each item to his/her team, ensuring the preparation of all menu items as per recipes * Supervising the setup of the bread displays from an appearance, presentation, portion and Hygiene point of view, * Ensuring the highest standards of production by carrying out "spot checks" of portions and presentation of baked items, taking corrective action when needed. * Training, supervising and applying corrective actions in regards to Public Health programs within the department, * Guaranteeing safety, hygiene and sanitation practices are present through inspecting all operational areas on a regular basis, safe storing of raw materials, maintaining cleanliness of the Bakery area, etc. * Maintains all Bakery equipment: in safe working condition; * Ensures that a daily log is maintained of refrigerator temperatures. Reports discrepancies to appropriate persons, * Ensures Equipment is in good order reporting to the Executive Chef any repairs required, * Ensures proper cleaning of Galley and Pantries. *Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. * Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. People Development * Supports Swire Hotels' cultural and people development implementations and characteristics. Skills, Qualifications and Experience Requirements * Professional catering training * 4 years of experience in similar position / 3 years' hotel experience / 2 years of supervisory experience * Excellent Food and Beverage knowledge * Very flexible and able to adapt to changing environments and Management demands * Outstanding technical cooking skills. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled