Location: Riyadh
The 3rd pastry maker (aka: Commis 3) works directly under the supervision of 2nd Baker. 3rd baker has to work closely with dish washer and janitors to get the equipment and utensils ready for production. 3rd Baker make sure the production materials requirements for the day like chopping, stocking, assisting with 2nd baker, make sure all equipment and utensils are ready to use.
GUIDELINES AND KNOWLEDGE
The Commis 3 should be fully aware of the following:
1) Hygiene standards: to learn and practice
2) Food safety standard and procedures in the workplace
3) Equipment instructions: to make the best use of equipment, and avoid any errors that may result in breakdown or harm to people.
4) Uniform and Accessories: should be aware, to avail and enforce the needed uniforms and accessories for all staff in the production area.
5) Storage: should be aware of storage method of all the products and respective place. Checking and updating the self-life of the all the product in the kitchen daily basis
6) Be flexible : be ready to work in different shift, be on time as per management requirements
7) Multi tasks: taking care of cleanness of kitchen assisting with assistant baker for loading and unloading, arranging the materials, stocking, preparation on station, sealing and packing of finished products.
Responsibilities:
Commis 3 is the main player in the production cycle. He will handle several tasks with different methods under the direct supervision of 2nd baker.
a) Standards: Practice Enforce all the operations standards and polices
b) Planning: Assist the 2nd baker in preparation for any shift.
c) Cleanness: insures cleanliness of all tools, equipment, tables…etc. along the process
d) Packing and storing: packing and sealing the products same time storing the product as per the standard storing procedure in respective place.
[ Apply at: [javascript protected email address] ]