1. Purpose of the Role

   1.1. To prepare and produce all pastry, bakery and dessert items for site operations.
   1.2. To be accountable for the quality and consistency of all pastry products produced and served.

2. Key Responsibilities

2.1. Pastry Production

• Create, prepare and plan all pastries, desserts and breads according to menus.
• Organize and set up dessert buffets and stations.
• Prepare bakery products and ensure that production is to the highest standards.
• Record and monitor all wastage from the bakery.
• Lead the quality of all food items prepared in the pastry operations, constantly checking for taste, temperature and visual appeal.
• Participate in menu preparation and developing of recipes.
• Ensure all dishes are served at correct portion size, quality and temperature.
• Ensure receipt and safe storage of deliveries.

2.2. Hygiene and Food Safety Compliance

• Examine the quality of products received.
• Use compliant food preparation methods.
• Ensure food preparation equipment is safely stored away when not in use.
• Within the area of responsibility, ensure the kitchen and its operations comply with all relevant health, safety and environmental requirements.
• Ensure that hygiene standards are maintained in accordance with SOPs.
• Ensure that protective clothing is always clean and worn as required.
• Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed).
• Ensure high standards of hygiene are achieved in the bakery and maintained at all times.

2.3. Supplies, Equipment, and Work Areas Inspection and Maintenance

• Ensure frequent sanitation of supplies, equipment and work areas.
• Inspect supplies, equipment, and work areas to ensure conformance to standards is maintained.
• Monitor maintenance of equipment and utensils and report any malfunctions and/or required repairs.

2.4. Effective Teamwork and Self-Management

• Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development.
• Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained.
• Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution.
• Manage colleagues’ expectations and communicate appropriately.
• Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives.

QUALIFICATION AND EXPERIENCE

• Recognised qualification in specialised bakery and pastry
• Minimum of 6 years bakery and pastry experience in an industrial kitchen