Demi Chef - Baker

• Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations.
• Communicates effectively with customers, co-workers and supervisors.
• Demonstrates teamwork by cooperating and assisting co-workers as needed.
• Handles difficult situations effectively.
• Meets Unique Guest Experience service standards.
• Performs other duties as required to provide.

• Develops and implements strategies to achieve Employee Satisfaction Index goals.
• Creates a positive work environment for all employees.
• Develops employees to maximize potential and prepare for future promotional opportunities by conducting counseling sessions, determining developmental needs and allowing these needs to be met.
• Orients and trains qualified employees.
• Conducts effective employee meetings and counseling sessions.
• Determines, communicates, and monitors achievement of standards of performance timely basis.

• Analyses customer feedback on food quality and serving timings.
• Coordinates with Restaurant Supervisor regarding customer questionnaire analysis.
• Controls payroll cost and over staffing.
• Meets customers whenever possible.
• Practices maximum flexibility and creativity when dealing with special customers.

• Prepares and utilizes Induction Checklist.
• Arranges on-the-job skills training.
• Plans training activities to meet training needs.
• Sets priorities and prepares monthly plans in coordination with Department Trainor.
• Utilizes Task Breakdowns; assists Department Trainor in preparation of Task Breakdowns.
• Ensures that staff demonstrates technical skills; conducts technical training on a regular basis.

• Prepares Market List for the Section.
• Oversees the preparation of mis-en-place.
• Checks par stock of cooking supplies and equipment.

• Completes daily production reports.
• Analyses weekly, monthly production, and cost statistics.
• Minimizes wastage/spoilage reports.
• Briefs employees on wastage loss/savings.
• Maintains statistics.
• Makes cost projections based on inflation rate, spending power of customers and supplier costs.
• Maintains file of equipment needed and obtains quotations for submission to Executive Chef as per hotel budget process.

• Implements safety standards and conducts training
• Communicates standards to staff.
• Analyzes accident statistics.
• Nurtures accident prevention culture.
• Conducts regular inspections of all inaccessible areas within the Kitchen.
• Constantly monitors cleanliness standards.
• Monitors pest control procedures.
• Monitors garbage disposal.
• Sets standards and communicates to staff.

• With at least 2-3 years of experience in a bakery or pastry kitchen, preferably in a hotel or resort environment.
• Strong knowledge of bread-making, dough fermentation, and pastry techniques.
• Ability to follow recipes accurately while also contributing creative ideas for new baked products.
• Skilled in operating bakery equipment (e.g., mixers, ovens, proofers) and maintaining them in good condition.
• Knowledge of food safety, sanitation, and HACCP standards.
• Flexible, detail-oriented, and able to work efficiently under pressure in a fast-paced kitchen.
• A team player with good communication skills and willingness to train and support junior staff.
• Willingness to work at Mactan, Cebu.

Filinvest Group