Baker

Job Description – Bread & Pastry Chef

Key Responsibilities:·        

• Plan, prepare, and produce a wide variety of breads, rolls, croissants, and specialty pastries.
• Develop new recipes and seasonal items to expand the bakery product range.
• Ensure consistent quality, presentation, and taste across all baked goods.
• Manage ingredient preparation, dough mixing, proofing, baking, glazing, and finishing.
• Monitor inventory of baking ingredients and request supplies as needed.
• Ensure proper hygiene, sanitation, and food safety standards in the bakery section.
• Supervise and train junior bakers and pastry assistants.
• Coordinate with Head Chef / Production Manager for production schedules and customer orders.
• Maintain equipment in proper working condition and report maintenance needs.

Required Skills &

Experience:·        Minimum 3–5 years of experience as a Bread & Pastry Chef or Baker in a professional bakery, hotel, or restaurant.

·        Strong knowledge of artisan breads,

sourdough, laminated doughs (croissants, puff pastry), and international pastry techniques.

·        Ability to scale recipes and produce in bulk while maintaining quality.

·        Knowledge of food safety (HACCP

standards).

·        Good time management and organizational skills.

·        Team leadership and training ability.