The Baker/Cook Pastry or Ice Cream, is assisting the Pastry Chef, Assistant Pastry Chef, Supervisor or Senior with the production and quality control of all pastries, cakes, breads and desserts served throughout the outlet and B2B. He is to ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. He needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods. He has to be familiar with local requirements and sanitation regulations

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Mixes and bakes ingredients according to recipes to produce breads, pastries, ice cream, food and other baked goods • Measures flour, sugar, and other ingredients to prepare batters, doughs and fillings. Using scale and graduated containers • Dumps ingredients into mixing-machine bowl or steam kettle to mix or cook ingredients according to specifications • Rolls, cuts, and shapes dough to form sweet rolls, tarts, cookies and related products preparatory to baking • Places dough in pans, molds, or on sheets and bakes in oven • Observes color of products being baked and turns thermostat or other controls to adjust oven temperature • Applies glaze or other toppings to baked goods, using spatula or brush • May specialize in baking one type of product, such as breads, rolls, tarts, or cakes • May decorate cakes • May develop new recipes for cakes, ice cream, food and other baking goods for management approval • Maintain sanitation, health, and safety standards in work areas • Clean, stock, and restock workstations and display cases • Clean food preparation areas, cooking surfaces, and utensils