Dough Handler

Responsibilities:

• Accurately measure, weigh, and combine raw ingredients (flour, yeast, water, additives) according to strict recipes, formulation sheets, and production schedules.
• Monitor and operate mixing and kneading equipment to achieve the target dough consistency, elasticity, temperature, and gluten development required for each product type.
• Oversee dough fermentation and proofing stages, making precise adjustments for time and temperature to guarantee optimal rise, texture, and flavor.
• Divide, scale, roll, and shape dough into uniform portions using manual techniques or automated dough-handling machinery, strictly minimizing product variance.
• Inspect incoming raw materials and ongoing batches for quality, consistency, and defects; immediately report any deviations or contamination concerns to the supervisor.
• Clean, sanitize, and perform routine maintenance checks on mixing bowls, dough hooks, tables, proofing cabinets, and surrounding work areas in compliance with food safety regulations.
• Track batch outputs, control flour dust/spillages, and optimize raw material usage to minimize waste and support cost-efficiency targets.
• Adhere strictly to personal hygiene rules, hazard controls, equipment safety procedures, and occupational safety standards across all daily shift duties.
• Coordinate closely with mixers, bakers, oven operators, and packaging personnel to ensure smooth workflow transitions and meet shift production targets.

Requirements:

• Minimum of a BSC
• Minimum of 1 year of experience