Job Description

Key Responsibilities:

• Recipe Development: Create and test new recipes for cakes, pastries, breads, and other baked goods, considering seasonal trends and customer preferences.
• Quality Control: Ensure all baked products meet quality standards and are consistently prepared following established recipes.
• Staff Management: Supervise and train junior bakers and kitchen staff, delegating tasks effectively to ensure efficient workflow.
• Inventory Management: Manage inventory of ingredients, ensuring adequate stock levels while minimizing waste. Order supplies as needed.
• Customer Interaction: Engage with customers to understand their preferences, take special orders, and provide product recommendations.
• Health and Safety Compliance: Maintain cleanliness and organization within the kitchen to adhere to health and safety regulations. Ensure proper food handling and storage practices.
• Baking Techniques: Utilize a variety of baking techniques and equipment to produce high-quality baked goods.
• Menu Planning: Assist in designing seasonal menus and specials, collaborating with other kitchen staff to ensure variety and innovation.

Qualifications:

• Education: Culinary degree or equivalent experience in a bakery or pastry kitchen.
• Experience: Proven experience as a baker/pastry chef with a minimum of 5 to 15 years in a professional kitchen setting.
• Skills:
• Strong understanding of baking techniques and methods.
• Creativity in recipe development and presentation.
• Excellent time management and organizational skills.
• Ability to work under pressure and handle multiple tasks.

Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?45,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Provident Fund

Schedule:

• Rotational shift

Work Location: In person