Baker - Chewton Glen Hotel & Spa, Hampshire

Aim of the role:

To ensure that all food preparation is made to the standard laid by the company.

Responsibilities:

• To take ownership and finish and bake of all the breakfast items by 6.30am
• To be confident and make the amount of bread rolls according to the forward figures.
• To take ownership and be confident in the making of the breakfast items for the next day.
• By being intuitive, forward prepare for the next few days (parties, biscuits, savouries, cakes, scones, puff pastry, sweet pastry)
• To make the staff pudding.
• To be confident and fully conversant with the Dessert action of the a la Carte menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company Policies.
• To ensure that your knives are kept clean and stored in the allocated safe places provided in the Kitchen.
• To be passionate in assist with the training, induction and development of the kitchen brigade.
• To control wastage and to help maintain food costs.
• To be confident in ensuring that in the preparation and presentation of food, the highest standards are maintained at all times.
• To keep both the Head Chef and the Head Pastry Chef appraised of any problems within the Kitchen using your integrity. These would include staff, Health & Safety, equipment, and any other areas connected with the Kitchen organisation.
• To constantly focus on guest care and service. Ensuring that everything that is done well improves and enhances the guest experience.
• To take ownership and ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company.
• To be confident and fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company policies.
• To ensure that the correct and same ingredients are used as specified by the Head Pastry Chef to ensure quality is upheld at all times.
• To be passionate and attend any necessary training sessions or meetings.
• To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times.
• To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the Head Chef or Senior Sous Chef.
• To have pride in achieving and maintaining high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef showing flexibility and teamwork.
• To be confident and fully aware of all the health and safety at work regulations in accordance with HASAW Act 1974 and Hygiene Regulation Act 1971
• To be fully aware of all hygiene control and chemicals used in the work place.
• To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector.
• All staff should be confident in understanding and executing the company's policies and procedures with respect to privacy, confidentiality and data protection.
• To be fully aware of the Hotel's Fire Safety Procedures and Health & Safety regulations.