Dough preparation: Accurately weigh and measure ingredients, mix dough using mixers, knead dough by hand or machine, and perform proper dough resting and fermentation processes.
Shaping and proofing: Shape dough into various bread forms (loaves, rolls, baguettes) and proof dough to achieve desired texture and rise.
Baking: Load dough into ovens, monitor baking temperatures and times to ensure consistent quality, and remove baked bread from ovens.
Quality control: Inspect baked goods for appearance, texture, and taste, ensuring adherence to quality standards.
Equipment operation: Properly operate and maintain baking equipment like mixers, ovens, proofers, and scales.
Sanitation: Maintain a clean and sanitary work area, following food safety guidelines.
Inventory management: Monitor ingredient levels and stock supplies as needed.
Recipe adherence: Follow established recipes and procedures to maintain product consistency.
Special orders: Prepare custom bread orders based on customer requests.
Requirements
SSCE, OND, BSc
Bonuses
Annual leave Annual paid leave Free bread every week