Baker I - Hilton Anatole

The ideal Baker candidate is passionate about quality, consistency, and craftsmanship, with experience preparing pastries and desserts in a high‑volume or hotel environment. This role requires strong attention to detail, excellent time‑management skills, and the ability to work efficiently in a fast‑paced kitchen supporting restaurants, banquets, and resort operations. Candidates must be able to work an early‑morning schedule and maintain flexible availability, including weekends and holidays as needed. As a Baker I, you would be responsible producing and baking all breakfast pastries and desserts for the food and beverage outlets in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards. Prepare and bake breakfast pastries and desserts according to standard recipes. Assist in production of banquet and restaurant desserts. Properly measure, mix, proof, bake, and finish products in a high‑volume production setting. Maintaining adequate supply of all prepared products on hand and ensures the proper storage and refrigeration. Ensure spoilage and waste are kept to a minimum by ordering and utilizing proper quantities and rotating products. Maintain a clean, organized, and sanitary work area in compliance with food safety and sanitation guidelines. Quality. Dependability. Customer Focus. Adaptability.