Baker
Job Description
Department: HMR/BAKERY Reporting Administratively: Store Manager
Functionally: OCM
KEY RESPONSIBILITIES
1. Weigh flour and other ingredients to prepare dough according to specification
2. Prepare and bake a variety of breads, pastries, and other baked goods
3. Adjust oven temperatures to ensure proper baking
4. Mix various ingredients to create fillings for cakes and pies
5. Recommend recipes to renew our menu and entice more customers
6. Monitor stock and place orders when there are shortages
7. Ensure all equipment is cleaned and sanitized prior to use, and that all areas are clean and orderly
8. Perform other duties as assigned by Supervisor/Manager
9. Order and maintain inventory of baking ingredients and supplies as well as proper storage and
refrigeration.
10. Monitor inventory levels to ensure operational efficiency
11. Maintain all bakery equipment and materials, as well as ensuring regulatory compliance
12. Adhere to health and safety regulations
13. Ensure customer satisfaction
14. Maintain equipment according to manufacturer’s specifications
15. Maintain knowledge of sales trends and seasonal products
16. Maintain recipe logs
17. Meet production quotas and goals
18. Stay up-to-date with industry trends and new baking techniques
SKILL SET/COMPETENCIES
Good organizational and interpersonal skills
Good verbal and written communication skills and detail oriented
Good understanding of industry standards, document transmittal requirements.
Ability to successfully manage multiple priorities and handle challenging work demands and tight
schedules
Ability to liaise well with professionals/regulatory officials
Able to handle many diverse tasks simultaneously and be able to work effectively
Demonstrate ability to handle confidential and sensitive information
Able to make timely decisions in a high pressure environment.
Soft skills/personality: outgoing, meticulous, quick learner
High level of integrity is a must have.
JOB REQUIREMENTS
Ordinary Diploma in Food Science and Technology, Human Nutrition, Chemistry, Microbiology,
Biochemistry or related field(s)
Relevant Food Safety Culture and Hygiene Certification(s)
