Executive Chef - Bakery
Skills
About This Role
Overview
- The primary duties and responsibilities of this role are:
- Maintain the highest standards of bakery production, food quality, and presentation at all times.
- Attend and actively participate in daily kitchen briefings and operational meetings.
- Manage bakery food production efficiently, including preparation, portioning, and service support for outlets.
- Monitor inventory levels, place orders, and maintain appropriate stock control.
- Minimize food waste through effective planning and creative utilization of ingredients.
- Ensure all mise en place and food requisitions are prepared accurately and within established timelines.
- Maintain cleanliness, hygiene, and food safety standards across kitchen and back-of-house areas.
- Train, mentor, and develop team members to uphold operational and service excellence.
- Create and introduce innovative bakery products and seasonal menu enhancements.
- Prepare and manage daily market lists and ingredient requirements for operations.
- Ensure all standard recipes, recipe manuals, and kitchen operating procedures are consistently followed and updated.
- Monitor recipe costing and menu pricing to support food cost targets and profitability objectives.
- Review monthly forecasts and schedule staffing and resources accordingly.
- Demonstrate strong product knowledge of menu offerings and resort special functions.
- Present a professional, energetic, and guest-focused attitude that enhances the overall dining experience.
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