Job Purpose
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
Must have:
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.