Baker

Food
Preparation: Executes
recipes, Bake, and ensures consistent taste and presentation of Bakery
Producats.Quality &
Hygiene: Maintains strict hygiene
(HACCP, FIFO) and quality standards for all food.Team
Leadership: Trains
and supervises Demi Chefs and Commis Chefs.Menu
Contribution: Assists
with menu development and special Bakery Products.Inventory: Manages ingredients and kitchen
equipment. Strong
leadership, teamwork,
and communication skills.Adaptability and precision in
fast-paced environments.Requirements Education: High school diploma and Vocational certificate in
Bakery.Experience: Expertise in various Bakery
techniques.Experience in hotels/restaurants,
often with a culinary degree.