Baker

Bake

• off products are made available at a prescribed period during his shift.
• Amount of back
• up products are maintained at levels that will ensure that throw away limit is not exceeded.
• Use of bakery supplies is maximized to avoid wastage.
• Breakage of baking and operating equipment is avoided.
• Proper portioning is observed according to prescribed standards so as not to exceed allowable food cost.
• Bakery equipment is maintained according to approved plans.
• Use of equipment to highlight bake
• off section is done according to prescribed procedures.
• Brand image is protected by ensuring consistent quality of baked items.
• Cleaning is done at start, during and end of the shift.
• Cleaning and sanitizing of bake
• off area, utensils and equipment.
• Standards on cleanliness of tools and utensils are met while ensuring that these items are always available as needed.
• Daily, weekly, monthly and other periodic cleaning is conducted.
• Bake
• off equipment and tools are inspected before they are turned on or used.
• Inventory count is done at the beginning and end of shift.
• Follows the bake
• off production chart strictly.
• Ingredients and Food items are properly stored upon receipt.
• FIFO system is followed
• Inventory level is relayed to the Store Manager for replenishment.
• Stock outs are recorded in logbook for information of the manager.
• Research and Development / Product Improvement / Developing new product ideas.

QUALIFICATIONS :

Pay : Php18,000.00 - Php20,000.00 per month

Schedule :

Supplemental Pay :

Ability to commute / relocate :