Baker at Artee Group

KEY RESPONSIBILITIES

• Weigh flour and other ingredients to prepare dough according to specification
• Prepare and bake a variety of breads, pastries, and other baked goods
• Adjust oven temperatures to ensure proper baking
• Mix various ingredients to create fillings for cakes and pies 
• Recommend recipes to renew our menu and entice more customers 
• Monitor stock and place orders when there are shortages
•  Ensure all equipment is cleaned and sanitized prior to use, and that all areas are clean and orderly
• Perform other duties as assigned by Supervisor/Manager
• Order and maintain inventory of baking ingredients and supplies as well as proper storage and refrigeration.
• Monitor inventory levels to ensure operational efficiency
• Maintain all bakery equipment and materials, as well as ensuring regulatory compliance
• Adhere to health and safety regulations 
• Ensure customer satisfaction
• Maintain equipment according to manufacturer’s specifications
• Maintain knowledge of sales trends and seasonal products
• Maintain recipe logs
• Meet production quotas and goals
• Stay up to date with industry trends and new baking techniques

SKILL SET/COMPETENCIES

• Good organizational and interpersonal skills
• Good verbal and written communication skills and detail oriented
• Good understanding of industry standards, document transmittal requirements. 
• Ability to successfully manage multiple priorities and handle challenging work demands and tight schedules
• Ability to liaise well with professionals/regulatory officials
• Able to handle many diverse tasks simultaneously and be able to work effectively
• Demonstrate ability to handle confidential and sensitive information
• Able to make timely decisions in a high-pressure environment. 
• Soft skills/personality: outgoing, meticulous, quick learner
• High level of integrity is a must have.

JOB REQUIREMENTS

• Prefer to have a minimum 1 to 2 years’ experience of relevant role in retail environment.
• Ordinary Diploma (OND) in Food Science and Technology, Human Nutrition, Chemistry, Microbiology, Biochemistry or related field(s)
• Relevant Food Safety Culture and Hygiene Certification(s)