Ensuring standards and specifications are up held with product and service;
Adhering to customer service standards;
Identifying and resolving problems;
Determining baking technique improvements.
Designing bread, pastry and dessert presentations by:-
Reviewing advance orders and specifications;
Preparing orders to customer satisfaction;
Consulting with the Bakery Manager when determining the amount and type of breads, pastries and deserts to be produced.
Meet bakery financial objectives by:-
Estimating ordering requirements;
Contributing to inventory and budgeting preparation;
Proposing corrective actions;
Assisting the Bakery Manager with pricing structure.
Maintain production levels by:-
Providing breads, pastries, puff pastry, croissants, doughnuts, cakes, tortes and cookies by mass production;
Developing fondant cakes, creams, fillings and icings;
Keeping bakery cases, island tables, and open shelves fully stocked with fresh product at all times following the merchandising plan set by the Bakery Manager;
Designing and implementing new recipes upon Bakery Manager’s approval.
Undertake such general duties as
Bakery personnel are courteous to customers and that all customer complaints/requests are handled promptly and professionally;
Maintaining a consistent cleaning and sanitation program in compliance with store and environmental department regulations;
Building team spirit and high morale through excellent oral and written communication with each team member individually and as a group;
Abiding by all company policies as stated in the Employee Handbook;
Undertaking any reasonable project or tasks assigned by the Bakery Manager.
