Baker

Responsibilities

• Mixing and baking ingredients according to recipes.
• Check the quality of the ingredients and make sure the equipment is working properly.
• Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes, etc.
• Ensuring that all products are always baked on time for quick, efficient and quality service.
• Ensure that the highest hygiene standards are maintained in the work area.
• To ensure minimal wastage at the baking process and that all costs are strictly controlled.
• Ensure that the equipment and machines are maintained in a sound serviceable condition at all times and that no malfunctioning occurs due to negligence. This includes routine daily physical examination as necessary as well as liaising with the supervisor to ensure that they are serviced as scheduled when due.
• Have knowledge of the safety rules and cleaning procedures of equipment used to avoid damaging them or causing injuries.
• Operating the oven and ensuring that the baked products are of good quality.
• Inspect baked goods to ensure they are of the highest quality and remove any damaged items.
• In addition to the above, the Baker may be given such other duties, as the Management may deem necessary.

Qualifications

• Diploma or certificate in food production with specialization in pastry, bread and cake baking and exotic desserts
• HACCP and hygiene training
• Practical baking skills
• Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters
• Understanding of food safety practices