Baker

Responsibilities:

Production of Baked Goods:

• Prepare and bake bread, pastries, cakes, and other items according to standard recipes
• Measure and mix ingredients accurately
• Operate ovens, mixers, and other baking equipment

Recipe Compliance & Consistency:

• Follow established recipes and production methods strictly
• Ensure uniform taste, size, and quality across all products
• Adjust baking processes where necessary (temperature, timing, humidity)

Dough Preparation & Handling:

• Mix, knead, ferment, and proof the dough properly
• Monitor fermentation stages to achieve the desired texture and flavor
• Shape the dough into the required sizes and forms

Quality Control:

• Inspect raw materials before use
• Check finished products for quality, appearance, and taste
• Reject or report any substandard output

Hygiene & Food Safety:

• Maintain strict cleanliness of the work area and equipment
• Follow food safety and hygiene regulations at all times
• Use protective gear (aprons, gloves, hairnets)

Inventory & Stock Awareness:

• Monitor ingredient usage and report shortages
• Minimize waste and ensure efficient use of materials

Team Coordination:

• Work under the supervision of the Head/Lead Baker
• Collaborate with other kitchen staff for smooth production flow
• Assist in training junior bakers when required

Requirements:

• Strong knowledge of baking techniques and ingredients
• Attention to detail and consistency
• Ability to work early hours and under pressure
• Time management and speed
• Physical stamina