Bakery & Pastry Chef

Job Description

Title: Bakery & Pastry Chef

Company Name: The Forestty Roof Top Restaurant

Vacancy: --

Age: At least 20 years

Job Location: Dhaka (Uttara)

Salary: Negotiable

Experience:

• 2 to 5 years
• The applicants should have experience in the following business area(s): Restaurant, Coffee Shop, Catering, Fast Food Shop, Beverage

• 2 to 5 years
• The applicants should have experience in the following business area(s): Restaurant, Coffee Shop, Catering, Fast Food Shop, Beverage

• Age At least 20 years
• Only Male

Responsibilities & Context:

• Developing and designing menus that feature a range of Continental dishes, considering customer preferences, seasonal availability, and cost-effective ingredients.
• Food Preparation: Ensuring all ingredients are fresh, properly stored, and prepared according to standardized recipes and cooking techniques.
• Cooking and Presentation: Cooking and presenting Continental dishes with attention to taste, texture, and visual appeal. Ensuring dishes are cooked to the desired level of doneness and are presented in an attractive and appetizing manner.
• Quality Control: Maintaining high standards of food quality, taste, and consistency by regularly tasting and evaluating dishes, making adjustments as needed.
• Kitchen Management: Overseeing the overall operations of the kitchen, including monitoring food stock levels, ordering supplies, and maintaining kitchen equipment in good working condition.
• Team Management: Supervising and coordinating the work of kitchen staff, ensuring smooth operations, effective communication, and adherence to hygiene and safety standards.
• Training and Development: Providing training and guidance to kitchen staff on cooking techniques, food handling procedures, and safety protocols to maintain high standards of food preparation.
• Food Cost Control: Managing food costs by minimizing waste, controlling portion sizes, and optimizing the use of ingredients while maintaining quality and taste.
• Hygiene and Safety: Ensuring compliance with food safety and sanitation regulations, maintaining cleanliness and organization in the kitchen, and implementing proper hygiene practices among the kitchen staff.
• Customer Satisfaction: Interacting with customers, addressing their concerns, and ensuring their dining experience meets or exceeds their expectations.
• Budgeting and Cost Management: Assisting in budget planning, monitoring costs, and identifying opportunities to increase efficiency and profitability without compromising quality.