A leading bakery is hiring Head Frensh Bread chef.

Responsibilities:
• Supervises the preparation and production of all European breads from ingredient mixing, kneading, dividing, molding, proofing, sheeting, baking, and packaging; inspects and controls product for quality during and after baking and makes adjustments to processes as required.
• Supervises the preparation and production of all baked goods from rolls, buns, and loaves.
• Produces large quantities of breads using industrial equipment; produces small quantities of rustic breads and pastries.
• Prepares a large variety of breads; prepares specialty baked goods for in-house and catered events.
• Must be expert in dough making process from kneading to baking as well as storing.
• Fully coordinates with the Production Manager on day-to-day production, and updates on product quality and recipes.
• Must schedule production batches for all the lines and bread types.
• Ensures that all temperatures of equipment are within the norm; reports to the Maintenance Manager any out-of-order incidents.
• Reviews production schedules to determine the variety and quantity of goods to bake, and to assemble supplies and equipment needed for daily baking activities.
• Trains and coaches all new hired employees in his department to meet job requirements and supervises their performance.
• Maintains work areas, utensils, and equipment clean.
• Analyzes food costs and determines most cost-effective recipes while maintaining quality.
• Maintains food production records, reports, and department files as required.
• Directs and/or arranges for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.
• Records and receives inventory of supplies and orders stock from main warehouse/kitchen; estimates daily and weekly requirements and replenishes items as appropriate while coordinating with Production Management.
• Provides training and guidance to the chefs, bakers, and other workers performing related work.
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• Ensure compliance with company’s policies and procedures.
• Evaluates all employees under his/her supervision.
• Performs miscellaneous job-related duties as assigned.

Requirements:
• Technical Degree in Hospitality Industry from reputable culinary school
• At least 10 years of experience that is directly related to the duties and responsibilities specified.
• Ability to maintain high quality control standards.
• Experience in preparing and baking a variety of pastries, rolls and/or other baked goods.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to receive, stock, and/or deliver goods.
• Must have experience and knowledge in frozen dough.
• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Ability to prepare routine administrative paperwork.
• Records maintenance skills.
• Ability to lead and train staff and/or students