Baker (Specialty in Breads)

Please see Detailed Job Description. Only Suitable candidates will be considered.

ONLY SUITABLY SKILLED AND EXPERIENCED CANDIDATES WILL BE CONSIDERD

JOB TITLE: Baker (Specialty in Breads)

DEPARTMENT: Pastry and Breads

REPORT TO: Pastry and Breads Team Lead

RATE OF PAY: $25 - $30 Per Hour

HOURS AND DAYS: 6 days a week , day or night shift, may need to work weekends and public holidays.

JOB SUMMARY:

The Baker with a specialty in breads is responsible for the preparation, baking, and presentation of a variety of high-quality bread products.

This role focuses on mastering dough fermentation, mixing, and shaping techniques to produce consistently superior bread, aligning with the business’s standards.

The Baker will ensure all products meet food safety requirements and are delivered in a timely manner as per production standards and requirements.

KEY RESPONSIBILITIES

 Production:

 Prepare, bake, and finish a variety of artisan bread, including sourdough, focaccia etc.

• Mix, ferment, shape, and bake dough using advanced bread-making techniques and equipment.
• Ensure consistency in texture, flavour, and appearance across all bread varieties.

• Manage fermentation processes, including sourdough starters, yeast doughs, and long fermentations.
• Monitor proofing times and oven settings for optimal results.
• Adjust ingredients and fermentation processes as necessary, based on environmental factors (e.g., temperature, humidity).
• Work closely with the kitchen team to meet production needs, schedules and documentation (KPIs/Lists/Forms).
• Communicate with relevant staff to ensure that special requests and food allergy considerations are met.
• Communicate effectively with the Lead and Senior Chefs about daily production, progress, and challenges.
• Participate in the development of new recipes or menu items.

 Quality Control:

•  Ensure to follow approved recipes accurately.
• Ensure the highest quality of ingredients is used and regularly evaluate the final products for taste, appearance, and texture.
• Identify and resolve any issues with the baking process or dough consistency.

 Inventory & Stock Management:

• Perform inventory checks daily on food items and other necessary supplies, coordinate with the Department Lead to ensure ingredients are stocked appropriately.
• Identifying food spoilage and expiration dates so that food items can be removed from inventory.
• Assist in storage, stocking of items in accordance with company guidelines FIFO, dating , labelling etc.
• Maintain tools and ingredients, ensuring their readiness for daily production.
• Participate in monthly stock check.

 Sanitation & Safety:

• Maintain a clean and organized work environment and strictly adhere to food safety standards.
• Maintain a clean and orderly work station area, including kitchen equipment, tables, and shelves.
• Sterilize all utensils, instruments, and equipment used (Regularly clean and maintain).
• Clean and sanitize cooking surfaces at the end of the shift.
• Comply with food sanitation requirements by properly handling food and ensuring correct storage, as well as applicable health, and personal hygiene standards.
• Follow all safety protocols when using ovens, mixers, and other baking equipment.
• Ensure that the kitchen operation procedures are followed.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Lead and Senior Chefs immediately.
• Follow the kitchen’s schedule for the maintenance and upkeep of baking tools and ovens.

 Qualifications and Experience:

• Culinary degree or certification in baking preferred.
• Minimum of 2-3 years of experience in a professional bakery, focusing on bread production.
• Focused Skills:

• Expertise in bread-making techniques, including fermentation and shaping.
• Strong understanding of various dough types and baking methods.
• Ability to work efficiently under pressure in a fast-paced kitchen.
• Attention to detail in following recipes and maintaining consistency.

Requirements:

• Sound knowledge of kitchen safety protocols, food handling, and food safety regulations.
• Passionate about bread baking with a desire to explore and perfect new recipes and techniques.
• Up-to-date knowledge of culinary trends and techniques.
• Strong organizational, time-management, and problem-solving skills.
• Excellent interpersonal and communication skills, both oral and written.
• Highly customer service-oriented.
• Accuracy and speed in executing tasks.
• Ability to work well in a team.
• High standards of personal presentation.
• Availability to work early morning shifts, weekends, and holidays.
• Ability to stand for long periods.

Having your own vehicle for transport is an asset.

This position offers the oppertunity to also learn and develop skills in Pastry and Baking from highly skilled , internationally trained Chefs.

All applications to be submitted by September 24th 2024.

We look forward to meeting you !