Baker

JOB SPECIFICATION AND DESCRIPTION POSITION TITLE : Baker REPORTS DIRECTLY TO : Store Manager DEPARTMENT : Branch Operations NATURE AND SCOPE OF FUNCTIONS To prepare and bake products at the highest quality and in accordance with the established baking standards of the company. ORGANIZATIONAL RELATIONSHIPS Direct supervision given to : None Liaise internally : Servers/Counter Clerks, Cashiers, Drivers Liaise externally : None EDUCATIONAL REQUIREMENTS AND/OR EXPERIENCE School leaving certificate in baking or its equivalent qualification. Training in food preparation by HEART/NSTA Trust or any other vocational training institution. At least two (2) years experience in a similar role in the Food Service industry. SKILLS AND OTHER ATTRIBUTES REQUIRED Knowledge and experience operating industrial ovens and other relevant machinery. Excellent human relations and customer relations skills. Excellent motivational and interpersonal skills. High level of confidentiality, reliability, flexibility and responsibility. Ability to communicate effectively both oral and written. Adequate knowledge of yeast products. The ability to function under pressure, a strong sense of loyalty, honesty, integrity and punctuality. Knowledge of food safety and hygiene requirements as laid down by law. Valid Food Handlers permit. Highly meticulous. Excellent time management skills. Major Responsibilities: Operating and care of machinery SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN: The operating and care of all machinery (dough mixer, dough machine etc) is done according to the manufacturers specification. Preparation of products including baking, cutting and cooking SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN: The golden standard for each product is followed on a daily basis. The dough is cut and beat according to the Standard Operating Procedure. Dough is brushed and buttered according to the Standard Operating Procedure. All ingredients are weighed and measured, according to JBL specifications and all recipes and working procedures are followed. Ovens are turned on and are set to specified temperatures for items to be baked. All items are observed for colour, texture and appearance to ensure quality and the accuracy of recipes. All items are in conformance with quality standards established by JBL. To ensure proper storage of all baked products SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN: All baked items are covered/wrapped and placed on trolleys/trays and is stored appropriately, after preparing, at the required temperature. Items are checked daily for quality and expiry date and are rotated to ensure FIFO system of storage. All items are properly handled, stored and refrigerated daily, as set out in the standard operating procedure. To ensure that all workstations and equipment used are properly cleaned, sanitized and maintained. SATISFACTORY PERFORMANCE WILL…