Bakery Chef

Key Responsibilities

• Developing recipes, planning menus, creating daily specials, and ensuring consistent quality and presentation.
• Overseeing daily operations, delegating tasks, scheduling staff, and managing inventory/ordering supplies.
• Training, mentoring, and managing kitchen staff (cooks, prep cooks, etc.)
• Enforcing health/hygiene regulations, monitoring food storage, inspecting equipment, and ensuring food freshness.

• Strong leadership, communication, and time management.
  Taking stock of ingredients and equipment, and placing orders to replenish stock.

• Estimating food and labor costs, managing budgets, and minimizing waste.

• Creating a positive, efficient work environment.
  Enforcing safety and sanitation standards in the kitchen.
  Keeping up to date with industry trends.
  Perfectionism in sanitation and quality control.
  Passion and pride for delighting people with food.

• Proven culinary expertise and knowledge of cooking techniques.