Baker

Minimum Requirements

• Minimum 2-3 years' experience as a Baker.
• Previous experience in a restaurant, café, hotel, commercial kitchen, or high-volume production bakery environment.
• Proven experience in back-of-house production baking and volume preparation of baked goods.
• Culinary qualification or relevant baking/pastry certification will be advantageous.
• Strong knowledge of baking techniques, ingredients, and food preparation methods.
• Knowledge of food safety, hygiene, and health regulations.
• Ability to work early shifts, weekends, and public holidays when required.
• Good communication and teamwork skills.
• Ability to work under pressure and meet production deadlines.

Key Responsibilities

• Prepare and bake a variety of breads, rolls, pastries, cakes, desserts, and other baked products.
• Ensure consistency and quality of all baked goods.
• Follow recipes, production schedules, and portion controls.
• Meet daily production targets while maintaining quality standards.
• Monitor stock levels and assist with ingredient ordering.
• Maintain a clean and hygienic work environment in accordance with food safety standards.
• Ensure equipment is used correctly and report any maintenance requirements.
• Assist with menu development and the creation of new baked products when required.
• Work closely with the culinary and restaurant teams to meet operational requirements.

Skills and Competencies

• Excellent baking and pastry skills.
• Strong production and volume-baking capabilities.
• Attention to detail and quality.
• Time management and organizational skills.
• Creativity and innovation.
• Ability to multitask in a busy kitchen environment.
• Reliable, punctual, and professional.