Chef de Partie/Baker, Bakery

SOLAIRE RESORT ENTERTAINMENT CITY POSITION SUMMARYAssists the Assistant Head Baker and Chief Baker in Bakery operations. Participates in activities of cooks and other kitchen personnel engaged in preparing and cook foods in hotel, restaurant, by performing the following duties. Responsible for multiple culinary workstations, ensuring the efficiency of the line and kitchen operations on a scheduled shift in accordance with specifications, standards and safety requirements (food safety, occupational safety and fire safety).DUTIES AND RESPONSIBILITIESIn charge of a small outlet that serves a limited menuTrains, Supervises and guides the lower positions (Demi Chef, Cook 1 -2, Baker Helper)Ensures that the preparation, presentation and needed culinary services are carried out promptly and to the agreed company standards.Assists in developing the culinary teamMaintains all standard recipes and updates these when necessary.Keeps abreast of all modern techniques and advancement to improve bakery offerings.Supervises, Mentors, Coaches and guides Junior kitchen staffCheck quality and quantity of items ordered and received from stores.Assigns all cleaning responsibilities within the bakery section according to assigned daily tasks.Ensures that operational targets are met and devices corrective and preventive action plans for incidents or failure to meet targets.Controls actual hours worked for all team members reporting under him / her.Read and employ math skills for following recipes.Reports and keeps track of Cleaning, Engineering, Hygiene and Pest Control Issues and follows through with the respective departments in relation to actions taken.Works to reduce accident costs by ensuring a safe workplace.Adhere to cost control procedures for cost and quality.Coordinates closely with the Pastry team and Food and Beverage team in relation to operations.Double check cleaning was done by junior positions and stewarding team.Attends all relevant meetings as instructed by senior chefs.Is responsible for stocks and food waste control together with the Chef de Partie.Ensures that the packaging room and the dry storage area are maintained in a clean and hygienic condition and stocks are properly organized and arranged, quantities are timely tracked.Monitors business flow together with the senior chefs to manage schedules and rosters including production quantity.Have a complete understanding of the Team Member Code of Good Behavior and ensure compliance amongst the team Comply with Solaire's Integrated Food Safety System, Fire Safety and Occupational Safety requirements. Take necessary steps as needed to ensure safety protocols are followed and implemented while on duty.Producing food according to established Solaire Integrated Food Safety System standards. RequirementsQUALIFICATIONS AND REQUIREMENTSDegree in Culinary Arts or EquivalentMinimum of years in an experience in a similar position or as a Demi Chef in the same field, fine dining and hotel operations.Solid foundation of Bakery techniques and methodsGood Supervisory and Leadership skills.Trained and Knowledgeable in Food Safety (HACCP / ISO22000)Must be able to work overtime, holidays, and weekends if and when required.On call at all timesUsed to high volume productionAble to manage food costs and food waste.Events and Banquet preparationTeam Player and Problem SolverExpertise in menu and new product development related to Pastry operationsAbility to effectively read, write and speak English.Working knowledge of computers and the ability to navigate within a variety of software programsGood communication skills