Baker

Description

1. Baking Preparation and Production:

• Measure and mix ingredients according to recipes to prepare doughs, batters, fillings, or other components for baked goods.
• Operate baking equipment, such as ovens, mixers, and dough sheeters, to produce baked goods of consistent quality.
• Monitor baking process, adjusting temperatures, timings, or ingredients as needed to achieve desired results.

1. Bread and Pastry Production:

• Prepare and shape bread doughs, including proofing, shaping, and scoring.
• Create a variety of pastries, such as croissants, danishes, pies, tarts, and cookies.
• Decorate and finish baked goods with glazes, icings, or other toppings.

1. Menu Planning and Development:

• Collaborate with the head chef or pastry chef to develop and refine recipes and menu offerings.
• Contribute to the creation of new and innovative baked goods and pastry items.
• Stay updated with baking trends, techniques, and ingredient availability.

1. Quality Control and Presentation:

• Ensure that all baked goods meet quality and presentation standards.
• Conduct regular inspections to monitor the freshness, taste, and appearance of baked goods.
• Follow proper food safety and sanitation practices during all stages of baking and preparation.

1. Inventory Management and Ordering:

• Monitor ingredient inventory levels and inform the appropriate personnel of any shortages or needs.
• Assist in placing orders for baking ingredients, supplies, and equipment.

1. Cleaning and Maintenance:

• Maintain cleanliness and organization of the baking area, equipment, and utensils.
• Clean and sanitize baking equipment and tools after each use.
• Report any equipment malfunctions or maintenance needs to the appropriate personnel.