FRENCH BAKER AND PASTRY CHEF

Job Purpose:

Provides baked goods by preparing and baking breads, rolls, muffins, and biscuits according to recipes.

Duties:

* Determines variety and quantity of goods to bake by reviewing production schedule.

* Prepares doughs by measuring ingredients; mixing ingredients to form dough; cutting dough into portions; molding dough into loaves or desired shapes.

* Prepares doughs for baking by placing shaped dough in greased or floured pans; spreading or sprinkling toppings; allowing dough to rise; inserting pans of raised dough into oven to bake.

* Bakes doughs by adjusting drafts or thermostatic controls to regulate oven temperature.

* Cools baked goods by removing from oven; placing on cooling racks; removing from pans.

* Improves quality results by studying, evaluating, and re-designing processes; implementing changes.

* Keeps supplies ready by inventorying ingredients; requisitioning supplies; verifying receipt.

* Keeps mixing and baking equipment operating by following operating instructions; troubleshooting breakdowns; maintaining replacement parts inventory; performing preventive maintenance; calling for repairs.

* Updates job knowledge by participating in educational opportunities; reading baking publications; maintaining personal networks; participating in professional organizations.

* Enhances baking department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Skills/Qualifications:

Food Sanitation, Teamwork, Quality Focus, Job Knowledge, Safety Management, Multi-tasking, Dependability, Thoroughness, Supply Management, Equipment Maintenance, Verbal Communication