Head Chef - Breads & Desserts (Trinidad)

The position is responsible for the Management of the unit, taking control of the stock, staff management, productivity, creation, decoration, and presentation of all goods eg desserts, breads & pies

 Head Chef - Breads & Desserts (Trinidad)

KEY DUTIES AND RESPONSIBILITIES:

Production and Efficiency - Manage all day-to-day operations of the unit.

• Maintain a directory listing of products classified by frequency of production and classification of product.
• Maintain a Master KPI Sheet with All products, daily production targets, specials, adhoc offerings etc.

-        Prepare daily production plan to ensure required KPI’s are met (Prepare duties for the team daily, based on the needs of the company and any special customer orders or in-store events). Prepare production plans weekly , monthly etc.

• Ensure all recipes are kept soft copy in the organization mainframe and hard copy at your station with all recipes arranged to the directory criteria
• Oversee, guide, and motivate activities of pastry assistants and bakers. Ensure effective utilization of staff and high levels of productivity.
• Supervise staff to ensure they are at their stations, there is no wastage of time and efforts and that orders are completed on time.
• Liaise with the Chef de Cusine, Sous Chefs, Market Place Store Supervisor and Business Development accordingly to develop and plan specials or adhoc offerings that is outside of the routine production for you unit (day and night operations)
• Monitor staff to ensure that food is not being consumed during preparation external of tasting requirements.
• Training (expounded under supervisory duties).

Food Preparation

• Ensure that the team prepares a wide variety of goods such as cakes, cookies, pies, breads, etc. following set recipes.
• Supervise and coordinate all pastry, dessert and bread preparation and presentation. Ensure that decorations and presentation of product is done properly and exquisitely for all products eg.  pastries and desserts using different types of icings, toppings, displays etc., and ensure a high quality for food presentation, including customisation in accordance to customers’ needs.
• Create new and exciting recipes to renew menus and engage the interest of customers, to be approved by the Executive Chef
• Ensure excellent quality throughout the pastry and bakery offerings.
• Maintain up to date knowledge about the art of your section and ingredients

Safety, Equipment and Environment

• Comply with food sanitation requirements by properly handling food items and ensuring correct storage, as well as applicable health, and personal hygiene standards
• Maintain a clean and orderly work station area, including racks, tables and counter tops etc.. Clean and sanitize surfaces at the end of the shift.
• Clean and sterilize all utensils, instruments, and equipment used, as required, including at the end of shift.
• Condition of equipment and devices used for cooking and arrange for servicing each quartered, accordingly.
• Ensure to have an inventory of unit equipment, report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Ensure that the kitchen operations procedures are followed

Inventory

• Monitor stocks for all ingredients of the unit, create re-stock lists and liaise with Inventory Coordinator to place orders, as required.
• Enforce proper rotation of inventory stock of your section, including goods stored in community storage areas, to eliminate wastage; Ensure FIFO adherence, dating, labeling etc.

-        Each morning ensure that staff, check pastry and bread stock, including expiry dates, rotating stock as required, removing expired items and making re-stock lists. Validate as head of the unit.

• Liaise with your team, to ensure they have requested all required items to complete their tasks as per production requirements and fulfil orders.
• Ensure that Stock Management is tied into productivity to ensure wastage is minimised.
• Submit a report on wastage to the General Manager and finance team as per their requirements, ensuring to properly account for wastage on the relevant forms.
• Ensure daily stock levels and weekly/monthly stock counts are conducted as required, and variances reported.

Supervisorial

• Effectively manage staff under remit, including discipline, performance management, leave management and identification of key training needs to optimize productivity and enhance effectiveness.
• Prioritise and oversee the day-to-day workflow of subordinates, providing motivation, support, guidance and mentorship, as required, to perform their roles to a high standard and in alignment to policies and procedures.
• Prepare and manage rosters, ensuring that all shifts are adequately covered, to effectively deliver productivity to time.
• Overtime should be kept to a minimum and properly justified. Ensure requisite overtime forms have been completed and authorized and submitted to Human Resources.
• Ensure company policies are adhered to and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
• Ensure that all staff are adequately trained and skilled to the required level in all required areas, including excellent customer service. Training records should be kept up to date.
• Ensure staff clock in and out of service , to ensure that time is being capture accurately and to be aware of where staff are at all times.
• Foster a harmonious environment that embraces continuous improvement and excellence.

Any other related duties as may be assigned from time to time.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

• Up-to-date knowledge of culinary trends and techniques.
• Excellent culinary skills.
• Sound knowledge of food safety regulations.
• Excellent interpersonal and communication skills, both oral and written.
• Highly customer service oriented.
• Strong leadership skills.
• Strong problem solving and organizational skills.
• Financially astute.
• The ability to work under pressure, and stand for long periods of time.
• High standards of personal presentation.
• Accuracy and speed in executing tasks
• Initiative and excellent time-management skills.
• Ability to work well in a team and both give and take directions and instructions

QUALIFICATIONS AND EXPERIENCE:

• Certification in culinary arts, including pastry-making, desserts baking etc

At least 3+ years’ experience as a Head Pastry Chef

• Experience with leading and overseeing a team
• Familiar with industry best practices

Any equivalent combination of qualifications, experience and skills may also be accepted.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Valid Food Hygiene certificate.

Kindly note that this job is located in Trinidad.

Please submit all applications by May 21st 2024