<strong>Head Baker</strong>
<strong>General purpose of the Job</strong>: To assist in the preparation and service of all products ensuring the required standard is met at all times.

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<h3>Operational duties</h3>
1. To produce the full range of products to the highest standard using the company’s recipe specifications.
2. To ensure adequate and sufficient preparation levels for the whole day’s service.
3. To ensure all mise-en-place is stored in a clean, labeled, dated and organized manner.
4. To ensure that all finished food products are of a high standard, in both quality and freshness.
5. To inform the Head Baker of any ingredient shortages both before and throughout the shift.
6. To be an active team member and to help colleagues, as and when necessary.
7. To communicate in an honest and open manner
8. To report for all shifts as stipulated on the rota.
<h3>Health and safety duties</h3>
1. To work cleanly, safely and hygienically at all times.
2. To wear the company uniform and maintain the highest level of personal hygiene.
3. To ensure all areas within your section are kept clean, tidy and organized and left accordingly at the end of each shift.
4. To ensure that all proper hygienic procedures are followed, with regular cleaning of taps, fridges, worktops, machinery and chopping boards.
5. To date all products and ensure all products are rotated correctly.
6. To monitor and keep a record of all refrigerated units.
7. To report all accidents to the Head Baker.
8. To comply with all legislation regarding the health and safety of food hygiene.
9. To report all faulty equipment, machinery and service-ware to the Head Baker or Manager.

This is not an exhaustive list of duties and responsibilities and other duties may be required as part of the job or as requested by a managers.