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RESPONSIBILITIES:

• Prepare production forecasts and records leftovers in order to avoid unnecessary wastage and to

keep food cost within assigned budgets.

• Supervise the set-up of the bread display in the various buffets.

• Possess complete knowledge of the Shipsan, the European sanitation program & United States Public Health

Rules and Regulations and ensure that they are followed on a daily basis.

• Ensure the cleaning of the bakery shop per the Executive Chef’s schedule, exercising proper methods

to minimize equipment damages.

• Guarantee working area is ready for any announced or unannounced Shipsan/United States Public

Health type inspection.

• Requisition and transport the necessary items from the main stores to the bakery shop.

• Ensure that recipes and yields are according with the company’s standards.

• Complete the daily consumption re-cap as required by the Executive Chef.