Responsibilities:

• Culinary Excellence: Prepare a wide variety of high-quality baked goods, artisanal breads, and themed buffet decorations following established company recipes.
• Inventory & Waste Control: Manage ingredient requisitions, monitor stock levels (including frozen inventory), and minimize food waste to ensure economical production.
• Dietary Adaptability: Craft baked goods tailored to guest allergies, intolerances, and specific dietary restrictions.
• Public Health & Safety: Strictly uphold Public Health standards, maintain pristine station cleanliness, log fridge temperatures, and prep for unannounced inspections.
• Guest & Team Engagement: Assist with guest cooking demonstrations, support the induction of new crew members, and collaborate seamlessly with the Executive Chef and Executive Sous Chef.

Requirements & Qualifications:

• Experience: Minimum of 4 years of experience in a...