Baker

3 weeks ago

Cape Town, South Africa One&Only Cape Town Full time

Baker
(7030)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion

**Job Summary**

Directly responsible to the Head pastry chef for the co-ordination and supervision of the demi and commis chefs in the kitchen, including working methods, writing food requisitions and ensuring a high standard of food quality and presentation

**Key Duties and Responsibilities**
- Prepares and cooks basic bakery product
- Prepare bakery product as per orders placed & function requirements
- Set up breakfast buffet & lay out of bakery orders before end of shift
- Ensure that all food is prepared hygienically and to the highest standard of quality and presentation with the minimum of wastage
- Maintains a clean and orderly work area
- Ensure that all required preparation are ready at least 30 minutes before the service commence.
- May be called upon to perform comparable duties as requested by the senior baker or pastry chef skills, experience & educational requirements
- Ensure that all cooking operations, as directed by recipes & training are carried out to required standards
- Maintains a clean and orderly working area
- May be called upon to perform comparable duties as requested by senior baker or pastry chef

Time Management
- Manage hours worked according to the “averaging of working hours” - principle.
- Prioritise & plan daily mise - en place prep

Health & Safety
- Maintain safe and healthy work environment.
- Follow safety instructions on all equipment on how to use and clean

Security
- Prevent unauthorised personnel entering storage areas by keeping all cupboards locked when kitchen unattended and by not allowing unauthorised staff to walk around the pastry kitchen.
- Ensure that department is unlocked by authorised personnel and locked when no one is in department
- Prevent theft by monitoring staff and stock levels.
- All storage areas to be locked after service

Maintenance of equipment
- Ensure that all equipment is in good working order
- Report any faulty equipment to Manager immediately
- All equipment to be used according to the manual provided, or as shown.
- Follow instructions provided with equipment
- Liaise with Management before using any new equipment for the first time

Stock Control
- Stock loss/ damage to be minimised and monitored
- Breakages to be recorded at Stewarding.
- Stock takes to be accurate by weighing off correctly and in correct unit of measurement
- Stocktakes to be done at the end of month; anytime the hotel requires it.
- Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
- All order/issue requests to be allocated to correct store
- Operational Equipment to be stacked neatly
- Avoid over ordering and excess stock by referring to function sheets etc. before placing an order.
- Cross utilisation of items, check stock on hand before ordering

Food Cost
- Keep to standard portions & ingredients as stated on recipe cards supplied.
- Wastage to be minimised
- mise - en place to be prepped strictly according to occupancy, recipe cards have portion control on them.

Food Standards
- Ensure that high standard of food is consistently maintained and improved upon.
- Preparation, presentation and service according to set operational requirements and procedures.

Food Hygiene
- Maintain hygiene procedures & controls.
- On-going. 95% quarterly Hygiene Audit scores.
- Clean as you go, sanitise work surfaces with D10 spray provided.
- All food to be wrapped, marked, dated and stored on designated shelves at correct temperature, as displayed on food temperature sheets in the kitchens.

Start of shift
- Ensure that set up of your section is complete before service starts.
- Mise - en place is prepared according to the hotel occupancy and restaurant forecast sheets.
- Backup is prepared
- Stock is sufficient according to service and forecasts sheets provided
- Read daily funct

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