BAKER / PASTRY COOK/ COMMI 2 - Bahrain - Manama

The BAKER / PASTRY COOK/ COMMI 2 is directly responsible to the pastry chef or chef in charge. He acts with the ultimate purpose of achieving the highest standard in bread and pastry production.

Guest should make the difference when tasting his product.

He / She is able to produce quality products of top standards and recognized quality. He/She has a perfect understanding of the technical and chemical process of bread making.

He reviews the daily inventories and production instructions to better organize his /her production.

The pastry cook can expect to work long hours around hot cooking elements, much of it on his/her feet. Being able to reach, bend, stoop and frequently lift heavy items.

He must have a good mechanical knowledge of the equipment and be self-sufficient when working by himself in night shifts for example.

The baker / pastry cook can be required to perform tasks outside of job description when needed.

Minimum Requirements:

• Minimum 3 years of experience with 1 year minimum experience in a similar position, like Chef de partie or production cook in a reputable pastry shop / bakery, four or 5 star hotel / restaurant structure.
• Ability to follow and create standardized recipes
• Must have a great knowledge, understanding in bread making.
• Must be knowledgeable in cakes and pastry production as well as breads and “Viennoiserie” which is the words for the field of croissants Danishes and bread rolls.
• Good knowledge working with chocolate and all related new products and techniques available,
• Knowledge in Classical International Pastry items as well as plated restaurant items.
• Consistently aspires to fulfill our core Company values.
• Must be a team player, good teacher always positive and open minded
• Fluent in English preferably
• Preferably must be proficient in Windows XP and MicroSoft Office applications
• Must possess a positive attitude and have the ability to work with a variety of people [Ethnic groups] and cooperate with coworkers efficiently and effectively
• Must be able to work independently, in a small structure and in night shifts.
• Respect all deadlines. And report to supervisor when encountering problems with deadline production.
• Must be flexible to working days, early mornings, evenings, weekends, and holidays
• Report to work at the scheduled time, neatly groomed and in a clean uniform and following company Dress Code Policy

Tasks/Responsibilities:

• Ensures all supplies are ordered, stocked, and properly stored. Effective in the F.I.F.O rule
• Conduct daily inventory and records all info regarding production.
• Has a good technical knowledge in the field of bakery and pastry making.
• Willing to assist other departments when necessary or dictated by business levels
• Must know how to work and prioritize his work with a production list.
• Must be compliant with standards in safety and sanitation while meeting or exceeding local laws health and safety regulations
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Attends all scheduled employee meetings and brings suggestions for improvement
• Schedules and coordinates the work of his team and other kitchen employees [As needed] to assure that the food preparation achieved up to the standards.

Physical Requirements:

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Must have the ability to work for extended time periods in an environment with extreme heat and/or cold
• Ability to perform repetitive tasks with accuracy
• Ability to lift, carry, pull and push up to 50 lbs repeatedly throughout a shift