Responsibilities

• Supervise, coordinate and assist in the activities of the bakery staff engaged in proper cleaning, weighing, mixing, cutting, baking, cooking in the preparation of all food items; and supervises and coordinates the tray setup according to menus and specifications for bakery.
• Ensure quality and consistency according to specifications and/or recipes.
• Taste and evaluate all items.
• Assist the Executive Chef on products Research and Design
• Requisition all tray set food items and disposable airline equipment used in tray set area, when necessary.
• Utilize left over baked food and ensure proper rotation, labeling, and dating of food.
• Requisition food according to menus and planned production for bakery.
• Supervise bakery staff to ensure proper sanitizing of hand and equipment; following of safety rules and that the work areas are kept in a clean and safe condition.
• Supervise all ongoing production of baked items;; ensure quantity is according to specifications; ensure proper chilling times according to flight schedules.
• Ensure proper chilling times of finished product according to flight schedules.
• Maintain proper staff levels; assign work to bakery kitchen staff.
• Perform ongoing training of bakery kitchen staff.
• Ensure that company rules and regulations are followed and enforced by proper counseling and disciplinary action.
• Supervisory responsibilities also include appraising performance; rewarding and disciplining employees; addressing complaints and solving problems.
• Performs other related duties as may be required by the mission of the company