Baker at Domeo Resources International (DRI)

Main Functions

• The Baker is responsible for the preparation, baking, and presentation of a wide range of baked goods, ensuring consistency in quality, taste, and appearance.
• The role involves following recipes, maintaining hygiene standards, managing baking schedules, and ensuring efficient use of ingredients and equipment.
• The Baker must be creative, detail-oriented, and able to work in a fast-paced production environment.

Role Responsibilities
Baking and Production:

• Prepare and bake a variety of products, including bread, pastries, cakes, and other baked goods.
• Follow standard recipes and production procedures to ensure consistency and quality.
• Measure and mix ingredients accurately.
• Monitor baking process, oven temperatures, and product quality.

Product Quality Control:

• Ensure all baked products meet quality and presentation standards.
• Conduct routine checks on the texture, taste, and appearance of products.
• Identify and correct any production issues promptly.

Inventory and Ingredient Management:

• Monitor stock levels of baking ingredients and supplies.
• Assist in ordering and receiving raw materials.
• Ensure proper storage and handling of ingredients to prevent spoilage.

Equipment Handling and Maintenance:

• Operate baking equipment such as ovens, mixers, and proofers safely.
• Perform routine cleaning and basic maintenance of baking equipment.
• Report any equipment faults or maintenance needs.

Hygiene and Food Safety Compliance:

• Maintain high standards of cleanliness and sanitation in the bakery area.
• Ensure compliance with food safety and health regulations.
• Follow proper personal hygiene and food handling practices.

Production Planning and Scheduling:

• Assist in planning daily production schedules based on demand.
• Ensure timely preparation and delivery of baked goods.
• Minimize waste through efficient production planning.

Team Collaboration:

• Work closely with other kitchen and production staff.
• Support team members to ensure smooth bakery operations.
• Assist in training junior staff when required.

Process Improvement and Efficiency:

• Suggest improvements in recipes, processes, and product offerings.
• Support initiatives to improve efficiency and reduce costs.

Experience/Qualification

• Minimum of SSCE / OND or relevant vocational training in baking or catering
• 1 - 3 years of experience as a baker or in a similar role
• Certification in baking, pastry, or culinary arts is an added advantage
• Experience in a commercial bakery or food production environment is preferred
• Knowledge of modern baking techniques and food safety standards.

Competencies/Skills:

• Strong baking and pastry skills
• Knowledge of baking techniques and recipes
• Ability to operate bakery equipment
• Attention to detail and creativity
• Good time management and organizational skills
• Basic knowledge of food safety and hygiene practices
• Ability to work under pressure and meet production deadlines.

Behavioural Qualities/Other Competences:

• High level of cleanliness and discipline
• Strong work ethic and reliability
• Team-oriented mindset
• Ability to follow instructions accurately
• Proactive and result-driven attitude
• Good communication skills.