Key Responsibilities

Bread Production:

o Prepare and mix dough according to standardized recipes, ensuring accurate measurements and consistency.

o Operate and monitor commercial baking equipment, including mixers, proofers, ovens, and dough sheeters.

o Shape, proof, and bake various types of bread, ensuring optimal texture, flavor, and appearance.

o Adjust recipes and production methods as necessary based on ingredient quality, customer feedback, and production demands.

• Quality Control:

o Conduct regular quality checks throughout the baking process to ensure that all products meet established standards.

o Monitor key parameters such as dough consistency, fermentation time, baking temperature, and product appearance.

o Implement corrective actions promptly if quality deviations or equipment malfunctions are identified.

• Inventory and Ingredient Management:

o Assist in managing inventory levels of raw materials (e.g., flour, water, yeast, salt) and ensure timely procurement in collaboration with the Inventory Manager.

o Maintain proper storage conditions for ingredients to ensure freshness and prevent spoilage.

o Record ingredient usage and production output to support inventory tracking and cost control measures.

• Hygiene and Safety:

o Adhere strictly to all food safety and sanitation protocols, ensuring that the work environment, equipment, and ingredients are handled in a hygienic manner.

o Use personal protective equipment (PPE) appropriately and maintain cleanliness throughout the bakery area.

o Comply with health and safety regulations, conducting routine cleaning and maintenance of baking equipment and workstations.

• Team Collaboration and Training:

o Work collaboratively with the bakery team, including pastry chefs, assistant bakers, and support staff, to ensure smooth and efficient operations.

o Mentor junior baking staff, sharing best practices and techniques to improve overall production quality.

o Participate in team meetings and training sessions to stay current with industry trends and new baking techniques.

• Operational Efficiency and Continuous Improvement:

o Follow production schedules to meet daily and seasonal demand while minimizing waste.

o Proactively identify opportunities for process improvements and cost reduction without compromising quality.

o Document production processes and maintain accurate records for performance analysis and future planning.
Qualifications

Educational Background:

A minimum of a high school diploma or equivalent is required; a diploma or certificate in baking, pastry arts, or culinary studies is preferred.

Experience:

a. A minimum of 2-4 years of experience as a Bread Baker in a commercial bakery or similar production environment.

b. Proven experience in handling commercial baking equipment and producing a variety of bread products.

Certifications:

Certification in food safety (e.g., HACCP) is highly desirable.

Skills and Competencies

Technical Expertise:

a. In-depth knowledge of bread baking techniques, including dough preparation, fermentation, and baking processes.

b. Proficiency in operating commercial bakery equipment and adapting recipes based on production needs.

Attention to Detail:

Strong focus on accuracy and consistency in both production and quality control.

Time Management:

Ability to work efficiently in a fast-paced environment, managing multiple tasks and meeting production deadlines.

Communication:

Excellent verbal communication skills for effective coordination with team members and supervisors.

Problem-Solving:

Ability to quickly identify production issues and implement practical solutions to maintain quality and efficiency.

Organizational Skills:

Effective record-keeping and data management skills to support inventory control and cost monitoring.

Key Attributes

Reliability:

Dependable and punctual, consistently meeting production schedules and maintaining high standards.

Adaptability:

Flexible and responsive to changes in production demands, ingredient availability, and market trends.

Team-Oriented:

Collaborative mindset with the ability to work well within a team and mentor junior staff.

Passion for Baking:

Genuine passion for the craft of bread baking and a commitment to continuous learning and improvement.

Reporting Structure

The Bread Baker reports directly to the Bakery Supervisor or Bakery Manager and collaborates closely with the Inventory Manager and other bakery team members to ensure efficient production and high-quality output.

Working Conditions

The role is based in a busy bakery environment that requires prolonged standing, exposure to high temperatures from ovens, and regular handling of ingredients.

Work schedules may include early mornings, weekends, and public holidays, particularly during peak production periods.

Strict adherence to hygiene and safety protocols is mandatory to ensure a safe and productive work environment.

The Bread Baker at S&S Enterprise is a crucial role that ensures the production of consistently high-quality bread products.

By demonstrating technical expertise, strong attention to detail, and effective teamwork, the Bread Baker contributes significantly to the operational success of our bakery and overall customer satisfaction.

We are seeking a dedicated and skilled professional who is passionate about baking and committed to maintaining excellence in every aspect of production.