Adherence to Sea Island Standard Operating Procedures.Attend training or meetings and bring suggestions for improvement.Follow all instructions pertaining to the food service operation assigned by Supervisor.Demonstrate exemplary work ethic, technique, and productivity as a team member and assist others when necessary.As a member of the Bake Shop Team work consistently and cohesively to assure timeliness, efficiency, and product integrity.Uphold appropriate departmental standards of quality/timing.Accountable for guest satisfaction by ensuring Sea Island's food standards are met.
#PRESENTABLE EN INGLES CODE#
Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code PolicyTasks/Responsibilities:.Must be flexible to working early mornings, days, evenings, weekends, and holidays.Ability to easily adapt to organizational and environmental changes.Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment.Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co- workers.Consistently aspires to fulfill our core Company Values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust).Basic knowledge of sanitation management and supervision.Ability to identify and use specialized tools in baking and pastry production.Ability to operate all equipment used in baking and pastry.Graduate of apprenticeship or culinary school preferred.Excellent communication skills, both written and verbal.Relevant culinary qualification and experience.Mid-level grade Baker position within 3-tier structure.Uphold and ensure compliance with all company and departmental policies and procedures.Minimum Requirements:
#PRESENTABLE EN INGLES PROFESSIONAL#
High school diploma or equivalent vocational training certificateģ years experience in culinary, food and beverage, or related professional area.Ībility to communicate in English with guest, co-workers and management to their understandingĪbility to compute basic mathematical calculationsĪbility to communicate in multiple languagesīasic Job Function:Prepare breads, rolls, breakfast pastries and other baked goods for the Cloister guests, outlets and catered functions. Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Key Relationships: Internal Kitchen staff, Stewarding Staff, Food and Beverage Service Staff, Storeroom, Catering and Engineering. Report to: Pastry Chef, Executive Sous Chef and Executive Chef Perform other reasonable job duties as requested by Supervisors. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Comply with quality expectations and standards. Serve as a department role model or mentor. Develop and maintain positive working relationships with others and support team to reach common goals handle sensitive issues with tact, respect, and confidentiality. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Ensure uniform and personal appearance are clean and professional maintain confidentiality of proprietary information protect company assets. Assist Pastry Chef in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees serve as a role model.įollow all company policies and procedures, including safety and security report accidents, injuries, and unsafe work conditions to manager complete safety training and certifications. Order product appropriately for business needs. Ability to read, organize, and execute all bread orders for outlets as well as all Banquet Event Orders.
Follow all recipes to ensure consistent quality product. Develop, design, and create new ideas and items for baked food items. Safely and appropriately use baking and measuring tools/equipment/appliances to prepared baked products. Prepares food items and executes requests based on required specifications. Prepare and cook food according to recipes, quality and presentation stands, and food inventory checklists, Maintain all kitchen logs for food safety compliance. Review production sheet to understand variety of baked goods to be produced daily. Serves as a role model to demonstrate appropriate behaviors. Oversee and production of breads and pastries, including but not limited to, preparing doughs and fillings, proofing, baking, and decorating as appropriate.
0 kommentar(er)
