Baker

Roles and responsibilities

Assist in producing all pastry for hotel operations under the guidance of the Pastry Chef and Assistant Pastry Chef.
Demonstrate a good sense of aesthetics, decorating and producing products within the quality standard guidelines as established.
Work closely with standard recipes and presentations in order to maintain quality standards and consistency of product.
Make the AM breakfast shift's produce and fill in there when necessary.
Assist in the production and maintenance of par stocks of dough, sponges, ice creams, etc. as determined by the Pastry Chef.
Assist in the training of subordinates, particularly sensitive to their development and training process.
Work neatly and cleanly, keeping work areas and walk-ins in accordance with sanitary standards.
Keep waste to a minimum.
Maintain a cooperative working relationship with fellow employees.
Respond properly in any hotel emergency or safety situation.
1. Baking and Preparation of Products
Preparing Ingredients: Measure and mix ingredients for different baked goods, such as flour, sugar, eggs, yeast, butter, and flavorings, following recipes or formulas.
Dough and Batter Preparation: Prepare doughs and batters for a variety of baked items, such as breads, rolls, pastries, cakes, cookies, muffins, and pies.
Baking: Operate ovens, mixers, and other baking equipment to ensure that products are baked to the correct temperature and texture. This involves monitoring bake times and adjusting temperatures as needed.
Decorating and Finishing: Decorate cakes, pastries, and other items with icing, frosting, glazes, or other decorative elements. This may include intricate designs for special orders or holidays.
Working with Special Diets: Prepare specialty baked goods, such as gluten-free, dairy-free, or low-sugar items, as requested by customers or for specific dietary needs.
2. Recipe Development and Modification
Developing New Recipes: Experiment with new flavors, ingredients, and techniques to create unique products that align with customer preferences or current trends.
Scaling Recipes: Adjust recipes based on volume or batch size, ensuring that ingredients are measured and mixed correctly for consistent results.
Consistency and Quality Control: Ensure that all baked goods meet quality standards in terms of taste, appearance, and texture. Consistently follow recipes to maintain uniformity in product offerings.

Desired candidate profile

• Baking Knowledge and Expertise: A deep understanding of baking techniques, ingredient handling, and recipe creation, as well as familiarity with specialized equipment like ovens, mixers, and proofers.
• Attention to Detail: Precision in measuring ingredients, following recipes, and monitoring baking times and temperatures is crucial for producing consistent, high-quality products.
• Creativity: A good baker should have the ability to experiment with new flavors, textures, and designs, creating unique baked goods that stand out.
• Time Management: The ability to work efficiently under time constraints, particularly in a fast-paced environment, is key to meeting production goals and deadlines.
• Manual Dexterity: The ability to handle dough, shape pastries, and decorate items with skill and finesse.
• Physical Stamina: Bakers are often on their feet for long hours and may need to lift heavy bags of flour or other ingredients. The role can also be physically demanding during peak hours.
• Multitasking: The ability to juggle multiple tasks at once—such as mixing, baking, and decorating—while ensuring everything is done on time and correctly.
• Customer Service Skills: Especially in retail bakeries, the ability to interact with customers professionally and helpfully, addressing any special requests or custom orders.
• Problem-Solving: Ability to quickly troubleshoot issues with recipes, equipment, or customer concerns in order to maintain smooth operations.
• Teamwork: Collaboration with other bakers and kitchen staff to ensure the workflow runs smoothly and efficiently.