Bakery Chef

Job Description

Title: Bakery Chef

Company Name: Cadet College Club

Vacancy: 01

Age: 30 to 45 years

Job Location: Narayanganj

Salary: Tk. 30000 - 50000 (Monthly)

Experience:

• 2 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Club

• Diploma in Culinary Art
• Diploma in Hotel Management

• 2 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Club

• Age 30 to 45 years

• Specialized training in bread-making, cake decoration, pastry production, or confectionery will be considered an advantage.

• Candidates with substantial practical bakery experience may be considered even without formal culinary qualifications.

• Experience in a reputable club, hotel, resort, bakery, restaurant, or hospitality establishment is preferred.

• Proven experience in bread-making, cake production, pastry preparation, and bakery decoration is essential.

• Experience in buffet service, banquet operations, customized cake production, and high-volume bakery production will be an advantage.

Bakery Production

1. Prepare and produce a wide variety of bakery items, including:

·         Bread, buns, rolls, and baguettes

·         Cakes and celebration cakes

·         Pastries, croissants, and Danish pastries

·         Cookies, biscuits, brownies, and muffins

·         Pies, tarts, doughnuts, and desserts

·         Sandwich bread and breakfast bakery items

·         Special and seasonal bakery products

2. Follow approved recipes, production schedules, portion sizes, and presentation standards.

3. Ensure that all bakery products maintain consistent taste, texture, colour, freshness, appearance, and quality.

4. Accurately measure, mix, knead, shape, proof, bake, decorate, and finish bakery products.

5. Prepare doughs, batters, fillings, creams, icings, frostings, glazes, toppings, and garnishes.

6. Monitor baking temperatures, timing, fermentation, proofing, and cooling procedures.

7. Prepare customized cakes and bakery products for Club events, birthdays, anniversaries, meetings, banquets, and special occasions.

8. Ensure timely production and delivery of bakery items for restaurant service, buffets, events, takeaway orders, and Club programmes.

B. Menu Development

1. Assist the Executive Chef or Head Chef in developing and updating the bakery and dessert menu.

2. Introduce new, seasonal, healthy, and signature bakery products.

3. Recommend bakery items suitable for breakfast, snacks, buffets, afternoon tea, meetings, and special events.

4. Prepare and maintain standardized recipe cards for all bakery products.

5. Conduct product trials and improve recipes based on member feedback, cost, quality, and ingredient availability.

6. Develop low-sugar, gluten-free, whole-grain, or other special dietary products when required.

C. Production Planning and Kitchen Operations

1. Prepare daily and weekly bakery production plans based on expected demand, reservations, events, and sales forecasts.

2. Complete all mise en place before production and service periods.

3. Coordinate with the restaurant, banquet, event, kitchen, procurement, and service teams.

4. Ensure the correct use and safe operation of ovens, mixers, proofers, refrigerators, freezers, dough sheeters, weighing scales, and other bakery equipment.

5. Ensure that bakery ingredients and finished products are properly labelled, dated, stored, and rotated.

6. Follow the First-In, First-Out (FIFO) and First-Expired, First-Out (FEFO) methods.

7. Maintain an organized, clean, and efficient bakery workstation.

8. Report equipment faults, maintenance requirements, shortages, and production issues to the appropriate supervisor.

D. Quality Control

1. Inspect ingredients before use to ensure freshness, quality, and compliance with approved specifications.

2. Check all bakery items before service or display.

3. Ensure that damaged, undercooked, overcooked, expired, or poor-quality products are not served.

4. Maintain consistency in product size, weight, shape, decoration, and presentation.

5. Take prompt corrective action when any product fails to meet the required standard.

6. Monitor the freshness and shelf life of all bakery products.

E. Food Safety, Hygiene, and Sanitation

1. Maintain the highest standards of food hygiene, personal hygiene, sanitation, and workplace cleanliness.

2. Comply with CCCL’s food-safety policies, standard operating procedures, and applicable health regulations.

3. Ensure proper storage of flour, dairy products, eggs, chocolate, cream, yeast, fruits, nuts, and other bakery ingredients.

4. Prevent contamination and cross-contamination during preparation, baking, cooling, storage, and service.

5. Maintain appropriate temperatures for ingredients, doughs, creams, fillings, and finished products.

6. Clean and sanitize bakery equipment, utensils, work surfaces, trays, racks, ovens, refrigerators, and storage areas.

7. Immediately report any food-safety hazard, pest issue, contamination risk, or unsafe working condition.

8. Follow allergen-control procedures, particularly for products containing nuts, dairy, gluten, eggs, and other common allergens.

F. Cost and Inventory Control

1. Prepare requisitions for flour, sugar, butter, eggs, cream, chocolate, yeast, fruits, nuts, flavourings, decorations, and other bakery supplies.

2. Monitor stock levels and ensure the timely availability of ingredients.

3. Control food costs through standardized recipes, accurate measurements, proper portioning, and efficient production.

4. Minimize wastage, spoilage, overproduction, and unnecessary consumption of ingredients.

5. Maintain production, wastage, and stock records as required.

6. Participate in stock counting and inventory verification.

7. Ensure that expensive, imported, and perishable ingredients are securely stored and properly used.

8. Reuse safe and suitable bakery trimmings or surplus ingredients in accordance with food-safety standards.

G. Team Supervision and Training

1. Supervise assistant bakery chefs, pastry cooks, kitchen helpers, and other assigned staff.

2. Allocate daily tasks and monitor the completion of production schedules.

3. Train junior staff in baking techniques, recipe preparation, decoration, hygiene, safety, portion control, and equipment handling.

4. Maintain discipline, teamwork, professionalism, and a positive working environment.

5. Provide guidance and support during busy service periods and special events.

6. Coordinate with other kitchen sections when additional operational support is required.

H. Member and Guest Satisfaction

1. Ensure that bakery products meet the expectations of Club members and guests.

2. Respond professionally to feedback regarding taste, freshness, quality, design, portion size, and presentation.

3. Handle special bakery orders carefully and ensure that member requirements are correctly understood.

4. Maintain courtesy, professionalism, and confidentiality when interacting with members, guests, colleagues, and management.

5. Contribute to improving the Club’s bakery offerings and overall dining experience.

• T/A,Provident fund,Medical allowance,Mobile bill,Over time allowance,Insurance,Gratuity
• Lunch Facilities: Partially Subsidize
• Salary Review: Yearly
• Festival Bonus: 2