Head Baker
FRENCH BAKERY
Total years of experience :6 years, 11 Months
I was responsible for the efficient and smooth running of kitchen area.
Train new employees to increase their efficiency in day to day responsibilities.
Be on duty according to the hotels need, perfectly dressed, groomed and in good condition.
• Ensure that all Chefs are well-groomed, disciplined, on time and are wearing the proper uniform
According to the hotels policy.
• Maintain cordial relations with staff and other departments to improve the team work.
• Prevention of damage and abuse to all machinery, furniture, fittings and equipment’s and report to
Engineering department regarding same.
• Accuracy, neatness and thoroughness of work, economy of time and materials.
• Productive output, speed and consistency of output.
As a Sous Chef I have vital role in kitchen. As second-in-command a large amount of responsibility in the kitchen. I’m responsible for planning and directing food preparation in kitchens and involves a large degree of supervising, responsible for staff scheduling as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. As a Sous Chef I also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Mainly Work with the Executive Pastry Chef to produce diversified menus in accordance with the hotel policy and vision *Come up with new dishes which appeal to the clients, whenever required *Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery *Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements * Plan the food design in order to create a perfect match between the dish’s aspect and its taste *Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources *Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door and finally make sure that the professional equipment is in good conditions .
Uses weights and measures to adjust ingredients in recipes. Prepares and bakes all bakery items for menu and catered events following standardized recipes. Supervises bakery personnel; duties include planning, organizing, scheduling and directing work, training personnel, and recommending applicants for employment or for discipline, termination or retention. Estimates baking needs, requisitions adequate supplies, inventories supplies, and keeps records of products made and used. Insures bakery and equipment are maintained according to proper health and sanitation standards. Assists in developing and testing recipes. Assists in planning bakery products menu. Recommends equipment purchases. Trains and orients students in the University Food and Nutrition program on large scale baking and sanitation standards. May act as building supervisor during periods other than normal serving hours.
I prepare baked goods such as pastries, breads, cakes and cookies. As a Bakery manager I manage and I have to do baking in large quantities. Depending on the outsider stores and bakery shops and as per required to add new items to the list of the bakery's offerings I’m responsible for merchandising baked goods and quality control, which also requires an eye for aesthetics. As a Bakery managers typically oversee baking staff to ensure the bakery's standards are enforced. That means making sure bakery staff comply with customer service and safety policies. Typically, bakery manager are in charge of hiring, developing and terminating bakery staff. Furthermore generally I’m responsible for scheduling employees and ensuring payroll stays within the bakery's budget and Overseeing inventory is part of my responsibility. Overseeing inventory involves ordering and rotating ingredients such as flour, sugar, and butter; it also involves receiving and unloading deliveries. Tracking inventory requires calculating the proper amount of ingredients necessary for production of baked goods on a given day or week. As such, math skills are required. Furthermore, and must keep an eye on demand for each kind of bakery pastry to know how much to supply.
Training
