Description

• Supervises bakery staff and ensures that work schedules and standards are met by all employees.
• Complies the schedule to ensure the labour requirements are met to maximises the production, final posting of the schedule done with approval of the Executive Chef.
• Trains and enforces staff compliance with food safety in accordance with company and statutory regulations.
• Ensures baking tools and utensils are properly cleaned and sanitized in accordance with health and safety standards by preparing cleaning schedules.
• Trains staff to produce high quality bakery items while following proper food handling procedures.
• Trains the staff on the proper use of the scales and presentation of the showcase display.
• Inspects bakery items to ensure compliance to standardize recipes and procedures to maintain standards on quality, uniformity and aesthetic appeal.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps stations stocked, especially before and during prime operation hours by procuring stocks in a timely fashion.
• Places orders from suppliers for finished bakery items.  Monitoring the rotation and spoilage of these items.
• Ensures all the shelves, racks and displays are stocked attractively to meet the daily demands as well as the seasonality and specials.
• Manages food and product ordering by keeping detailed records and minimises waste, works with existing systems to improve waste reduction.
• Works with Executive Chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Makes recommendations to the Executive Chef on new bakery items.
• Supports in the development of standardize recipes for proposed menu items and ensures effective implementation.
• Performs accurate stock checks as needed and assists with monthly counts.
• Oversees all aspect of the bakery including equipment, tools, stocks, disposal of items, waste management, quality control, production control, and service to customers. 
• Solicits feedback by consistently engaging with patrons to gain feedback that contributes to menu creation and service standards.
• Assists in appraising Staff Performance.
• Reports equipment maintenance issues, facilities issues, hygiene and hazard issues accidents and incidents to the Executive Chef; be environmentally aware.
• Executes other related duties as assigned.

• Associate degree in Culinary Arts with a Specialization in Pastry, Breads, Cakes

• A minimum of (3) Three years’ Supervisory experience