Baker

Responsibilities:

Production:

• Prepare bread and other bakery products according to approved recipes and production schedules.
• Accurately weigh and measure flour, yeast, sugar, salt, fats, improvers, water and other ingredients.
• Operate spiral mixers and other bakery production equipment correctly.
• Monitor mixing time, dough temperature, consistency and development.
• Carry out dough cutting, weighing, moulding and panning according to specified loaf sizes.
• Monitor proofing time and conditions to achieve the required dough development.
• Operate ovens and ensure correct baking temperature and time.
• Ensure finished products meet required standards for weight, size, colour, texture, taste and appearance.

Quality Control:

• Follow approved recipes and production procedures without unauthorised alterations.
• Check dough and finished products for consistency and immediately report abnormalities.
• Minimise underweight, overweight, burnt, underbaked or poorly shaped loaves.
• Ensure correct batch identification and production records are maintained where required.
• Report problems with flour, yeast, improvers or other raw materials to the bakery manager.

Waste & Cost Control:

• Minimize wastage of flour, ingredients, dough and finished products.
• Ensure accurate scaling of dough to the approved cut weight.
• Account for ingredients issued for each production batch.
• Report damaged, contaminated or unusable materials immediately.
• Avoid unnecessary overproduction.

Equipment Operation & Care:

• Properly operate mixers, dough dividers, moulders, proofers, rotary ovens, slicers and other assigned equipment.
• Carry out basic pre-start equipment checks before production.
• Immediately report unusual noise, overheating, leakage, electrical problems or other equipment faults.
• Never attempt unauthorised repairs or bypass equipment safety devices.
• Ensure equipment is properly cleaned after production.

Hygiene & Food Safety

• Maintain excellent personal hygiene and comply with all food-safety requirements.
• Wear approved production clothing, hair covering, footwear and other required PPE.
• Keep production tables, trays, pans, mixers, ovens and surrounding areas clean.
• Prevent contamination of raw materials, dough and finished products.
• Follow the bakery’s cleaning, sanitation and pest-control procedures.
• Immediately report any condition that may compromise food safety.

Production Records & Accountability:

• Record quantities of flour and other major ingredients used where required.
• Record the number of batches produced.
• Record dough quantities, cut weights, expected loaf yield and actual output.
• Report production losses, rejects and wastage.
• Cooperate with the bakery manager, accountant/stock officer and management during stock and production reconciliation.

Requirements:

• Minimum of secondary-school education; vocational training in baking or food production is an advantage.
• Previous experience in a commercial or industrial bakery is strongly preferred.
• Practical knowledge of bread mixing, dough development, scaling, moulding, proofing and baking.
• Experience operating commercial bakery equipment is an advantage.
• Ability to follow standardised recipes and production instructions.
• Basic numerical ability for weighing ingredients, calculating quantities and recording production figures.

Required Skills & Attributes:

• Skilled in commercial bread production.
• Physically fit and capable of working in a demanding production environment.
• Honest and accountable.
• Quality-conscious.
• Clean and hygiene-conscious.
• Punctual and dependable.
• Able to work effectively as part of a production team.
• Willing to work early mornings, nights, weekends or shifts when required.
• Able to work under pressure while maintaining product standards.

Key Performance Indicators (KPIs):

• Achievement of daily production targets.
• Consistency of loaf weight and product quality.
• Actual loaf yield compared with expected yield.
• Percentage of production rejects and wastage.
• Compliance with approved recipes.
• Proper use of ingredients and raw materials.
• Oven and equipment handling.
• Hygiene and food-safety compliance.
• Punctuality and attendance.
• Accuracy of production records.
• Ability to meet production schedules without compromising quality.

Authority & Restrictions:

• Change approved recipes or ingredient quantities without authorisation.
• Remove raw materials or finished products from the production area without authorisation.
• Allow unauthorised persons into restricted production areas.
• Operate defective equipment after a serious fault has been identified.
• Conceal production errors, wastage, damaged products or equipment faults.

Overall Performance Expectation:

• The baker is expected to consistently produce high-quality bakery products at the required quantity and cost while
• maintaining strict standards of food safety, hygiene, equipment care and accountability.
• The overall objective is to achieve consistent quality, maximum production yield, minimum wastage and efficient use of raw materials and equipment.

Remuneration: NGN 120,000 Monthly