Baker at Domeo Resources International (DRI)

Main Function    

The Baker at Stanel Group is responsible for preparing, baking, and presenting various baked goods including bread, pastries, cakes, and other related products. The role involves ensuring that products meet the highest quality standards, adhering to food safety regulations, and managing the baking process efficiently.    

Role Responsibilities    

Baking and Production

• Prepare and bake a variety of baked goods, including but not limited to bread, cakes, pastries, and cookies, following established recipes and techniques.
• Monitor and ensure the proper mixing, kneading, and proofing of dough to produce consistently high-quality products.
• Decorate cakes, pastries, and other baked items according to customer orders and bakery standards.
• Operate and maintain baking equipment, including ovens, mixers, and other tools, ensuring they are kept in good working condition.

Quality Control

• Ensure all baked products meet the bakery’s quality standards in terms of taste, appearance, and texture.
• Regularly check ingredients for freshness and quality, and ensure proper storage of raw materials.
• Implement and maintain cleanliness and safety practices in the bakery, including the sanitization of equipment and work areas.

Customer Service

• Engage with customers to take special orders and ensure satisfaction with baked products.
• Provide friendly and knowledgeable service, offering product recommendations and answering any questions about baked goods.
• Assist in packaging and presenting bakery products for sale.

Inventory and Stock Management

• Assist in managing the inventory of ingredients and baked goods.
• Ensure timely ordering of raw materials to meet production demands and minimize waste.
• Maintain accurate records of production, inventory usage, and waste.

Health and Safety Compliance

• Follow all health, safety, and food safety regulations, ensuring that all baking activities are conducted safely and hygienically.
• Adhere to proper food handling procedures and ensure all products are stored and displayed in compliance with safety standards.

Qualifications and Requirements    

Education and Certifications

• Minimum of a Senior Secondary School Certificate (SSCE) or equivalent qualification.
• Professional certification in Baking or Culinary Arts is preferred.

Experience

• At least 1–2 years of experience in a bakery or similar food production environment.
• Experience with baking various types of bread, pastries, cakes, and other baked goods is preferred.
• Knowledge of food safety and hygiene practices is essential.

Skills    

Baking Skills

• Proficient in baking techniques for a variety of baked goods including bread, cakes, pastries, and cookies.
• Knowledge of different baking methods, including proofing, fermenting, and baking temperatures.

Attention to Detail

• Ability to follow recipes and instructions precisely to ensure consistent quality in every batch.
• Strong attention to detail in the decoration and presentation of baked goods.

Time Management

• Ability to manage time effectively, ensuring all baking tasks are completed on schedule and products are delivered fresh.
• Ability to work efficiently during peak hours while maintaining high-quality output.

Customer Service

• Strong communication and interpersonal skills, with a focus on delivering excellent customer service.
• Ability to take custom orders and meet customer specifications.

Physical Stamina

• Ability to work for extended periods in a fast-paced and physically demanding environment.
• Ability to stand for long hours and perform manual tasks such as kneading and lifting heavy bags of flour.