- Preparing the essentials and basic ingredients for baked goods, according to the recipes
Monitor the process of fermentation, kneading and bread to ensure the quality of the product
Operating and maintaining bread equipment such as ovens, doughs, and segments
Implementing daily production instructions from the supervisor or executive chef
Ensure that the work area is clean and sterilized tools and equipment
Storing raw materials and final products in a correct way
Commitment to safety and food health standards
Requirements:
Practical experience of at least 5 years in bakery or bakery industry
Wide knowledge of the types of bread, pastries and various bread techniques
