Baker

MINIMUM QUALIFICATIONS 

• Should be a high school graduate (10th Pass).
• Minimum of 2–4 years of experience in Bakery & Pastry Production.
• Proficient in reading, writing, and speaking English; knowledge of Arabic or Hindi is an added advantage.
• A Bakery & Pastry Craft course is an added advantage.
• Strong understanding of hygiene and quality standards applicable to products for sale.
• HACCP certification is an added advantage.

 KEY DIMENSIONS AND RELATED JOB RESULTS

• Perform a range of duties related to Bakery Production and product display.
• Maintain bakery utensils, equipment, and work areas in a clean and safe condition.
• Ensure timely production and display of quality products in line with the production cycle and plan.
• Operate bakery equipment safely and effectively.
• Adhere to production requirements communicated by the Supply Stores.
• Ensure positive customer interaction and satisfaction.
• Ensure continuous availability of the required product range and promptly escalate production-related issues to the Senior Baker.
• Manage wastage within the approved budget while contributing to sales growth and achieving sales targets.
• Maintain effective inventory control and stock management.
• Understand, interpret, and accurately execute recipes.
• Adhere to the FIFO (First In, First Out) method and ensure the freshness and quality of displayed products.

SAFETY AND ENVIRONMENT RESPONSIBILITY

 (a) Safety Responsibilities:

• Taking reasonable care of own safety, the safety of coworkers, customers, vendors and visitors.
• Learning to work safely and adhering in all circumstances to company safety rules and requirements.
• Wearing all required personal protective equipment.
• Reporting all accidents, injuries, illnesses, any near misses, unsafe actions and conditions which causes or may cause an injury or damage to supervisor immediately.
• Avoiding acts or omissions which may cause unsafe situations.
• Attending training and awareness sessions provided by the company to carry out tasks competently and safely.
• Contributing to promote safety culture in the workplace.
• Being an advocate for health and safety by aligning new hires and vendors on safe work practices and lead by example.

(b) Environment Responsibilities:

• Engage in environmentally conscious practices such as waste segregation, energy & water conservation, while collaborating on initiatives that advance our sustainability goals.
• Participate in training or workshops on sustainability practices and stay informed about environmental issues.
• Report any practices, environmental hazards or violations within the organization that may adversely affect the environment.
• Support and promote a culture of sustainability by educating new hires, subcontractors and visitors on the company’s environment policy and lead by example.
  
  

SKILLS REQUIRED

• Bakery & Pastry Production skills.
• Knowledge of bakery equipment, utensils, and recipe execution.
• Understanding of food hygiene, quality standards, and FIFO principles.
• Inventory and stock management skills.
• Ability to manage wastage and maintain product freshness.
• Customer service and communication skills.
• Strong problem-solving and decision-making skills.
• Good teamwork and time-management skills.
• Attention to detail and ability to maintain product quality and presentation.