Assistant Section Head (Bakery / Culinary / Deli)

Job Detail

Bake artisan and decorative breads/ cakes. · Produces a wide range of breads, pastries and other baked items. · Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings. · Keep up to date with the current promotions and new items in the menu. · Supervise the baking team in preparing baked items and adopting new baking techniques to add variety to the menu. · Guide and train employees on the use of the baking equipment and coordinate provision of appropriate training where needed. · Maximize the productivity of the kitchen staff. · Ensure that procedures for suppliers, equipment, work areas are in compliance to the established standards. · Ensure correctness of food quantities, keeping food wastage to minimum. · Ensure production targets of assigned section are met and food products meet required production standards. · Report and escalate repairs or preventive maintenance to equipment suppliers and vendors. · Monitor the set-up of work stations for cleanliness and safety compliance with local regulations and company requirements. · Maintain good knowledge on standard food preparation by immediate superior/ manual provided by the company. · Maintain the kitchen cleanliness (housekeeping). · Ensure that food hygiene and safety standards are maintained and comply. · To adhere to kitchen SOPs. · Report on time, in proper uniform and grooming standard. · Maintain good personal hygiene as well as high work and safety standards in the workplace. · Assist in dishwashing duties as and when required. · Execute any other duties as assigned. Culinary: Control and direct the food preparation process and all related activities Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings • Approve dishes before they reach the customer • Plan orders of equipment or ingredients according to identified shortages • Arrange for repairs when necessary • Remedy any problems or defects • Managing and training kitchen staff • Comply with nutrition and hygiene regulations and safety standards • Foster a climate of cooperation and respect between co-workers