Rajat William Paul
- Dubai DUBAI
- [email protected]
• Keeping all the records like temperature,HACCP STANDARDS, Daily working roaster
• Making new recepies• Directly reporting to the Executive Chef regarding the new menu.• Maintaining high standards of baking for all kind of breads.• Ordering store and market items as per the daily needs.
Developing new recipes for different types of bread checking all the bread product quality Responsible for checking all the equipments for safety and health regulations.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team. Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Mixing and baking ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.Measuring flour and other ingredients to prepare batters, dough, fillings, and icings, using scale and graduatedcontainers.Molding dough into desired shapes, placing dough in greased or floured pans, and trimming overlapping edgeswith scrapper.Placing dough in pans, molds, or on sheets, and baking dough in oven or on grill.