Bakery Production

• Prepare and produce a wide variety of bakery items, including:

• Bread, buns, rolls, and baguettes
• Cakes and celebration cakes
• Pastries, croissants, and Danish pastries
• Cookies, biscuits, brownies, and muffins
• Pies, tarts, doughnuts, and desserts
• Sandwich bread and breakfast bakery items
• Special and seasonal bakery products

• Follow approved recipes, production schedules, portion sizes, and presentation standards.
• Ensure that all bakery products maintain consistent taste, texture, colour, freshness, appearance, and quality.
• Accurately measure, mix, knead, shape, proof, bake, decorate, and finish bakery products.
• Prepare doughs, batters, fillings, creams, icings, frostings, glazes, toppings, and garnishes.
• Monitor baking temperatures, timing, fermentation, proofing, and cooling procedures.
• Prepare customized cakes and bakery products for Club events, birthdays, anniversaries, meetings, banquets, and special occasions.
• Ensure timely production and delivery of bakery items for restaurant service, buffets, events, takeaway orders, and Club programmes.

B. Menu Development

• Assist the Executive Chef or Head Chef in developing and updating the bakery and dessert menu.
• Introduce new, seasonal, healthy, and signature bakery products.
• Recommend bakery items suitable for breakfast, snacks, buffets, afternoon tea, meetings, and special events.
• Prepare and maintain standardized recipe cards for all bakery products.
• Conduct product trials and improve recipes based on member feedback, cost, quality, and ingredient availability.
• Develop low-sugar, gluten-free, whole-grain, or other special dietary products when required.

C. Production Planning and Kitchen Operations

• Prepare daily and weekly bakery production plans based on expected demand, reservations, events, and sales forecasts.
• Complete all mise en place before production and service periods.
• Coordinate with the restaurant, banquet, event, kitchen, procurement, and service teams.
• Ensure the correct use and safe operation of ovens, mixers, proofers, refrigerators, freezers, dough sheeters, weighing scales, and other bakery equipment.
• Ensure that bakery ingredients and finished products are properly labelled, dated, stored, and rotated.