Vacancy at Human Capacity Development Consultants – HCDC, Wednesday 17, August 2016

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).

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