Baker - Landers Otis

The Baker is responsible for producing high-quality baked goods (cakes, breads, and pastries) for display on the shelves in accordance with the display layout and production plan objective for his or her assigned shift. The baker is also expected to prepare, bake, and ensure the quality of a variety of baked goods, such as bread, pastries, and cakes, while maintaining consistency, hygiene, and customer satisfaction.

The Baker has the following core responsibilities and principal accountabilities:

• Quality Assurance: Ensuring all baked goods meet consistent standards for taste, texture, and presentation.
• Productivity: Completing baking tasks efficiently and on time, meeting daily production goals.
• Food Safety Compliance: Maintaining high standards of hygiene, following food safety regulations, and ensuring safe handling and storage of ingredients.
• Waste Minimization: Controlling the use of ingredients to minimize waste and maintain cost efficiency.
• Equipment Maintenance: Properly using, cleaning, and maintaining baking tools and equipment to prevent damage and ensure longevity.
• Customer Satisfaction: Delivering products that meet customer preferences and expectations in terms of quality and appearance.
• Inventory Control: Managing ingredients and supplies to prevent shortages or overstocking and ensuring freshness.
• Teamwork: Collaborating with other kitchen staff to ensure smooth operations and timely production.

Qualifications:

• At least high school graduate or at least two (2) years college level;
• Formal training or apprenticeship in bakeshop, bakery production or culinary school is not required, but an advantage.
• At least two (2) years’ experience in related industry (baking or as pastry chef).