Baker

Main Duties/Tasks:
Ensure the prompt service of all meals at the required times, to the company’s standard and the client’s satisfaction and in accordance with the Company’s/Client’s performance specifications.
All food to be prepared and cooked off to the agreed standards in the agreed amounts and passed to hot press as requested.
Ensure that standards relating to food and cleaning service are maintained at all times, strict attention is paid to the requirement of the Food Safety Act (particularly undertaking and recording of temperature controls and overall food hygiene).
Manage and rotate stock to ensure food safety and minimum wastage and achievement of contract food costs.
Investigate and report customer complaints immediately and take the agreed corrective action where service gaps are identified.
Ensure that personal working hygiene standards meet both the company and statutory requirements.
Assist head chef/chef manager in ensuring that any duties carried out under their control are done so safely.
Manage galley cleaning rotas.
Assist in menu compilation.
Ensure all catering equipment is operated and maintained in a safe and clean manner and report any defects.
Ensure all duties and responsibilities are undertaken in full compliance of the Health and Safety at Work Act.
Report any incident of fire, loss, damage unfit food and other irregularities or contract deviations and take such corrective action as may be delegated.
Attend any meetings and/or training courses as may be necessary.
Attend Client and Company training courses as deemed necessary.
Fully support and participate in all Client and company Safety Initiatives.
Identify personal training requirements.
Take personal responsibility for closing identified development gaps and future requirements.
Assist head chef/chef manager in ensuring catering budgeting requirements are consistently adhered to and the efficient use of all resources is achieved.
Assist Head Chef/Camp Boss with environmental objectives.
Carry out any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client, such as the unloading of containers.

Additional Responsibilities:
Responsibility For The Work Of Others:
Guide and support other members of the team.
Monitor, evaluate, and train where necessary for galley stewards.
Organizing/planning continuity of work and provision of service.
Monitoring and maintaining levels of conduct and work performance.
Maintain Health and Safety, and hygiene standards.

Desired Skills:
Standards of training certification and watchkeeping (STCW).
Certificate of competency (COC) - Skilled certificate.
Be able to communicate in English (verbally and written).
Experience working away from home is desirable.

Experience Requirements:
No offshore experience is essential however it is essential that the individual has customer service experience and background knowledge and at least 2 years experience in a catering or hospitality environment, or in a similar role or environment.
Standards of training certification and watchkeeping (STCW).
Certificate of competency (COC) - Skilled certificate.
Be able to communicate in English (verbally and written).
Experience working away from home is desirable.

Company Industry:

• Hotels
• Hospitality

Department / Functional Area:

• Chefs
• F&B
• Front Desk

Keywords:

• Baker