To assist the Chef de Partie in the daily operation of the bakery section by preparing and producing a variety of breads, rolls, pastries, and bakery products according to the hotel's quality, presentation, hygiene, and food safety standards. 

Assist in the preparation and production of breads, rolls, pastries, and other bakery products.

Measure and weigh ingredients accurately according to recipes and production requirements.

Assist with mixing, kneading, shaping, proofing, baking, and finishing bakery products.

Ensure consistency in the quality, taste, texture, appearance, and presentation of all products.

Prepare doughs, fillings, toppings, glazes, and other bakery components as required.

Operate bakery equipment safely and correctly, including ovens, mixers, dough sheeters, and proofers.

Monitor baking temperatures and timings to ensure consistent results.

Maintain cleanliness and organization of the bakery section at all times.

Follow HACCP, food hygiene, health, and safety standards.

Check the freshness and quality of ingredients before use.

Ensure proper storage and rotation of ingredients using FIFO principles.

Assist with daily mise en place and production according to occupancy and business requirements.

Minimize food wastage and use ingredients efficiently.

Assist with stocktaking and report any shortages or quality issues to the Chef de Partie.

Ensure all bakery equipment, utensils, and work surfaces are cleaned and maintained properly.

Support the bakery team during breakfast, buffet, banqueting, and other hotel operations.

Follow all hotel policies, procedures, and standards.

Perform any other duties assigned by the Chef de Partie, Pastry Chef, or Sous Chef.