Bakery chef

Core Responsibilities- pastry & bread

• Production: Measuring and mixing raw ingredients, kneading dough, and monitoring oven temperatures and baking times to ensure consistent quality.
• Finishing: Decorating products with glazes, icings, and toppings to enhance visual appeal.
• Operations: Managing inventory, ordering supplies, and maintaining a clean, sanitized workspace in compliance with health and safety regulations.
• Innovation: Developing or modifying recipes to keep menus fresh or accommodate dietary needs (e.g., gluten-free or vegan options).
• Service: In retail settings, greeting customers, processing orders, and providing product recommendations.

Key Skills & Requirements

• Technical Skills: Proficiency with professional equipment like industrial mixers, proofers, and ovens.
• Precision: Strong basic math skills (fractions/metrics) for scaling recipes and accurate measurements.
• Physical Demands: Ability to stand for long shifts and lift heavy items, often up to 50 pounds.
• Flexibility: Willingness to work unconventional hours, including early mornings, weekends, and holidays.