Position Overview
Join us as a Baker at Coworth Park Hotel, recently recognised as one of The Sunday Times Top 10 Best Places to Work for in 2024. We continually strive to build and nurture a culture where inclusiveness is part of our DNA, reflected in our values of passion, personality, respect, working together, and creativity. We believe that a variety of perspectives enriches our culture and drives our success.
To lead a section in the pastry kitchen to exceed guest expectation. Train and develop Demi and Commis chefs with knowledge of patisserie and baking skills
What you'll get
1. Complimentary nights with breakfast within Dorchester Collection
2. 50% F&B discount at selected restaurants at The Dorchester and Coworth Park
3. Very generous Employee Introductory Scheme offered
4. Team members' awards and incentives schemes
5. Contributory pension scheme entitlement from date of commencement
6. Life assurance cover for all team members
7. Uniform laundered complimentary
8. Complimentary meals whilst on duty at our team members' restaurants
What you'll do
9. HACCAP – To follow the day to day procedures including; Diligence, food labelling, weekly deep clean of your section
10. To run an environment that is clean, tidy and organised at all times.
11. Promoting morals that encourages a team to have pride in their working environment to a high level of commitment.
12. To be able to independently plan the day to day running of your section effectively to meet the service by the department.
13. Supervise, train and develop team members to the expected standards set out by the Head Pasty Chef.
14. To always strive to maintain and drive the solid consistency of the product being produced within the pastry dept on a daily, weekly, and monthly basis.
15. Have a flexible ability to respond to business and client needs.
16. To follow and abide by all regulations, policies and procedures that has been set out by Coworth Park Hotel and the Dorchester collection.
17. Ensure other team members are also made aware of these requirements and abide by them
18. Along with your main duties you may be asked to complete other tasks and duties as and when necessary and reasonably required
19. You may on occasion be required to adjust your hours of work to cover the business needs
What you'll bring
20. NVQ Level 2&3
21. COSHH
22. Hotel or restaurant background
23. Good understanding of food, safety, hygiene
24. General kitchen and food knowledge
25. Good verbal and written English
26. Good organisational skills
27. Flexible ability to respond to business and client needs