Job Description

Production:

Prepare and bake a wide range of breads, pastries, cakes, and desserts according to established recipes and standards.

Quality control:

Ensure all products meet high standards for taste, texture, and presentation.

Hygiene and safety:

Maintain a clean and organized work area, and adhere to all food safety and sanitation regulations, such as HACCP.

Station management:

Oversee the day-to-day operations of the bakery section, manage production flow, and ensure timely service.

Inventory and ordering:

Monitor stock levels and order supplies as needed to maintain adequate inventory.

Team leadership:

Train and supervise junior staff, including commis chefs, and work collaboratively with other kitchen teams.

Equipment maintenance:

Operate and properly maintain all bakery equipment to ensure efficiency and longevity.
Required skills and qualifications

Strong background in bakery operations and production. Ability to work in a fast-paced, demanding kitchen environment. Proficiency in a variety of baking techniques and recipes. Good communication and leadership skills. Physical ability to stand for long periods and lift heavy items. Knowledge of food safety standards.
Job Types: Full-time, Permanent

Benefits:

Food provided Provident Fund
Work Location: In person