Bakery Chef

1. The Party chef should be fully in charge of the (Pastry / Bakery) section.
   
2. He should supervise the work level for all the staff under his responsibility.
   
3. R&D: Creating a new product range every week.
   
4. Production expenditure: keeping Production expenditure in his section within the agreed budget without affecting productivity or the quality.
   
5. Profit and Loss: Meeting company expectations in relation to outlets profitability.
   
6. Staff development: Ensuring that all staff is competent, trained and capable of carrying out their duties.
   
7. Quality:Ensuring a high quality of all the ingredients and products at all times.
   
8. Productivity:Maximizing the productivity of the production lines and TMs.
   

Requirements

• Education:Specialized Diploma.
  
• Experience:Minimum 5 to 6 years in the field of the Confectionary & Bakery Production. At least 2 years in a Chef position.
  
• Skills
  

1.Good Communication ability.

2.Leadership and motivational skills.

3.Good technical and supervisory skills.

4.Good training abilities and skills.

5.R&D skills.

6.High inspectional skills.

7.Confectionary and bakery savvy.