Baker

To prepare a variety of breads, rolls, pastries and other baked products in accordance with approved recipes and quality standards while ensuring food safety, consistency and timely production.

Key Duties and Responsibilities

• Prepare bread, pastries and baked products according to standard recipes.
• Measure and mix ingredients accurately.
• Operate bakery equipment safely and efficiently.
• Monitor baking processes to ensure product quality.
• Maintain cleanliness of the bakery section.
• Monitor ingredient inventory and report shortages.
• Ensure compliance with food safety and hygiene standards.
• Minimize wastage through efficient production planning.
• Store ingredients and finished products appropriately.
• Perform any other duties as may be assigned by the Pastry Chef.

Key Performance Indicators (KPIs)

• Product quality consistency.
• Timeliness of production.
• Food wastage levels.
• Compliance with food safety standards.
• Customer satisfaction.
• Inventory control.
• Equipment care and maintenance.
• Production efficiency.

Education, Skills and Experience

• Diploma in Bakery, Pastry, Food Production or Culinary Arts from a recognized institution.
• Minimum of two (2) years' relevant experience in baking, preferably in the hospitality industry.
• Knowledge of commercial baking techniques and bakery equipment.