Job Description

Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
Prepare pastry for special occasions, such as weddings and birthdays
Requisition or order materials, equipment and supplies
Bake mixed dough and batters
Train staff in preparation, cooking and handling of food
Prepare special orders
Supervise baking personnel and kitchen staff
Frost and decorate cakes and baked goods
Draw up production schedules
Ensure that the quality of products meets established standards
Inspect kitchen and food service areas
Operate machinery
Hire and dismiss staff
Organize and maintain inventory
Oversee sales and merchandising of baked goods
Prepare dishes for customers with food allergies or intolerances

Required languages: English

Education level: Secondary (high) school graduation certificate

Required skills: Dough Handling: Mastery of mixing, kneading, shaping, and tensioning dough is crucial for achieving the desired texture, crumb, and crust in breads and pastries. Adjusting hydration, flour types, and fermentation techniques ensures consistency and quality. 2 Fermentation Monitoring: Understanding yeast and culture activity, tracking proofing times, and controlling acidity are essential for flavor, volume, and shelf life. 1 Temperature Control: Managing oven, dough, and workspace temperatures affects texture, color, and food safety. 1 Pastry Techniques: Skills in laminating dough, handling delicate pastries, and creating consistent textures are vital for professional pastry work. 1 Precision Measuring: Accurate measurement of ingredients using scales and thermometers ensures repeatable results and prevents errors in texture and flavor.

Closest intersection: Olde Base Line Rd and McLaughlin Rd