Job Summary

The Assistant Cook - Bakery is responsible for supporting the Bakery team in the preparation, production, and presentation of high-quality bakery items in line with hotel standards. The role ensures proper food handling, hygiene, stock rotation, and mise en place while maintaining consistency and efficiency in daily bakery operations. The incumbent must uphold HACCP standards and contribute to delivering exceptional guest experiences.

 

Key Duties and Responsibilities

• Assist in the preparation and production of breads, pastries, viennoiseries, desserts, and other bakery products.
• Ensure all mise en place is prepared and available on time for daily operations.
• Follow recipes, production schedules, and instructions provided by supervisors.
• Maintain high standards of food quality, presentation, and consistency.
• Ensure proper storage, labelling, dating, and covering of all food products.
• Follow FEFO/FIFO procedures to minimize wastage and spoilage.
• Check the quality of ingredients received from stores and report any discrepancies.
• Maintain cleanliness and organization of workstations, equipment, refrigerators, freezers, and storage areas.
• Adhere to HACCP, food safety, sanitation, and hygiene standards at all times.
• Monitor expiry dates and ensure proper storage of all bakery ingredients and products.
• Ensure all bakery equipment is used safely and report any defects or maintenance requirements.
• Assist with inventory control and stock management within the bakery section.
• Participate actively in training sessions and continuously improve bakery skills and techniques.
• Work closely with colleagues and other kitchen sections to ensure smooth operations.
• Support special events, banquets, and functions when required.
• Maintain positive working relationships with team members and supervisors.
• Ensure compliance with all hotel policies, procedures, and grooming standards.
• Provide professional and courteous guest interactions when required.
• Assist in achieving departmental food cost targets through proper portion control and waste reduction.

 

Skills & Experience

Minimum School Certificate or equivalent qualification.