Baker (general)

Job Description

1. Work in the designated station as set by the Executive Chef.
2. Organize the assigned work area efficiently.
3. Follow the work flow established by the Executive Chef.
4. To satisfy client expectations, prepare and ship products within the appropriate timeline.
5. Receive raw materials
6. Check to ensure that all requested items have been delivered and are in good condition.
7. Track commissary supply inventory and inform Demi-Chef of low or depleted supplies.
8. Discard all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
9. Assist other chefs and commissary bakers with various tasks and learn from them.
10. Maintaining high levels of food hygiene and adhering to health and safety regulations
11. Maintaining hygienic standards and cleaning stations.
12. Preparing all food items according to the recipe and specifications set by the executive chef.
13. Prepare the ingredients for production by portioning, cutting, and storing.
14. Directly reports to the demi-chef any with regards to the concerns/issues to the commissary department
15. Perform other tasks assigned by the demi-chef/senior chef

• MALE/FMALE
• ABLE TO LIFT
• Flexibility to is also necessary to assist as the operations requires.
• Great teamwork skills and attention to detail.
• Positive outlook and outgoing personality.
• Able to take responsibility
• High School Graduate

Work location

LA TRINIDAD (CAPITAL), BENGUET

Remarks

No additional remarks

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