Human Capacity Development Consultants (HCDC) Limited is a vibrant and innovative company committed to the goal of developing human capital in organisations for exceptional business results.
We build organisations to achieve optimum performance by developing their human capacity to peak productivity levels
We are committed to excellence, service & integrity.
CHEF/ BAKERY MANAGER
Reports to: The Executive Chef
OBJECTIVE:
Responsible for assisting in the strategic development of the unit in the areas of sales, costs, quality and people basics and managing the day to day operations of the kitchen. The Chef is also responsible for creating desserts, pastries and the associated items.
Create and prepare dessert menu items as approved by the Executive Chef.
Create desserts in line with the menu items.
Prepares dessert items before the seating for a meal begins, and arrange items as requested during the meal.
Responsible for designing dessert wines, Co*ktails, and other dessert beverages.
Ensure food and supplies for dessert menu items are promptly ordered.
Approve orders for food or supply items necessary for running the kitchen.
Preparing and submit a budget.
Determine the items required in the kitchen and submit the budget.
Supervise and train other chefs in the pastry kitchen.
Supervise the kitchen staff in providing appropriate assistance in the preparation of dessert items.
Ensure they are trained on pastry techniques.
Prepare baked goods like fresh loaves of bread in addition to desserts and pastries.
Research and develop recipes.
Create new and exciting desserts to renew our menus and engage the interest of customers
Ensure continuous learning of new recipes and test them in the kitchen to keep the menu up to date and interesting to attract customers.
Ensure dessert menu items are visually appealing and attractive to stimulate order and encourage patronage.
Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
Prepare a wide variety of pastries such as cakes, cookies, pies, bread etc. following traditional and modern recipes
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
Check quality of material and condition of equipment and devices used for cooking and baking
Identify staffing needs and help recruit and train personnel
Maintain a lean and orderly cooking station and adhere to health and safety standards
Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes
Operate, maintain and clean field kitchen equipment
Perform preventive maintenance on garrison and field kitchen equipment
Other duties as assigned by management.
QUALIFICATION, MINIMUM EXPERIENCE AND ROLE REQUIREMENT:
Minimum of B.Sc
Minimum of 5 years culinary experience
Proven experience as Pastry Chef, Baker or relevant role
Great attention to detail and creativity
Organizing and leadership skills
Willingness to replenish professional knowledge
In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
Certificate in culinary arts, pastry-making, baking or relevant field
Certificate in Food handling techniques is important
Health and Safety certification is required
Good human relation to interact with clients and team members
Must be service oriented
Have good supervisory skills
Excellent communication skills
Good temperament
Computer skills (Especially Microsoft Excel for budget purpose).