Assistant Baker at The People Practice

The Assistant Bakers will work closely with the Head Baker to assist in the preparation and baking of various products. They will also be responsible for maintaining cleanliness in the bakery area and ensuring that production is carried out according to the bakery’s standards.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of Loaf and Latte 
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Assist the Pastry Chefs and Head Baker in daily baking tasks.
• Prepare ingredients, mix dough, and manage ovens.
• Ensure all baked goods meet quality standards before serving.
• Maintain a clean and organized work environment.
• Assist in inventory management and restocking of supplies.
• Learn and apply various baking techniques under the guidance of senior staff.

Qualifications

• Minimum of 1-2 years relevant experience
• Knowledge of restaurant software and operations
• Fine dining work experience
• End-to-End Restaurant experience
  
   

Must have skills

• Basic Baking knowledge
• Teachable
• Team player
• Flexible work hours
• Menu Planning Software usage
• Food Safety Labelling