Baker

Job Status: Full time
Department: Operations Department  
Reports to: STORE TEAM LEAD (SUPERVISOR)
Pay Range: See relevant policy on salary and compensation
Working Schedule: Flexible (8 hours a day, 6 days a week)
Location: Store Locale

JOB SUMMARY

Bakers are the main actors in the value creation process of a bakery business. They produce baked goods that are offered for sale. Product quality and customer satisfaction are central for bakers as they execute the baking process. In doing so, it is important that they possess a comprehensive knowledge in baking science, be particular in workplace cleanliness and sanitation as well as personal hygiene. A successful baker should be friendly, well-organized, attentive and possesses a strong understanding of the baking techniques and ingredient’s functions.

FUNCTION AND RESPONSIBILITIES:

• Baking. This is the “whole” of the baking process.
  
  • Clean production equipments and baking implements before and after use.
  • Prepares the scaled ingredients, tools and equipment for the production process.
  • Performs the production process (“baking”) consistent to the prescribed procedures, techniques and baking requisites (resting time, oven temperature, etc.)
  • Sets time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed according to standards.
  • Adjust the amount of ingredients, the oven temperatures, etc. as needed so that all products come out as expected. (This however requires due care and such measure must be done with professional advice from any BPT)
  • Cook prepared dough in ovens using moulds, pans or sheets, depending on the standard baking process for the product.
  • Decorate cakes, pastries and other baked goods, including custom-made decorations for birthdays, weddings and other celebrations.
  • Utilizes any and all leftovers into usable products.
  • Inspects baked goods to ensure they are of the highest quality, and remove any damaged items before they reach the display case. This also includes inventory counts for baked products to ensure that each recipe produces the standard number of yield.
  • Perform routine checks on raw materials to ensure they adhere to high-quality standards and are not expired or damaged.
  • Work alone or with a team to execute the production process. This may be true for bulk orders or peak seasons where a voluminous production is common.
  • Work alone or with a team to execute recipe.
    
• Supervision (For Chief Bakers only)
  • Work closely with a team of bakers. Supervising them to ensure that production is consistent to scheduled time and number of recipe.
  • Monitors the work performance of junior bakers.
  • Attend daily meetings with the Team Lead. This is to discuss and plan adjustments to production for the next operating day.
    
• Trainers Pool (For Accredited Trainers only)
  • The Baker (or Chief Baker) will be responsible for training his apprentice. The training will be in accordance to the training program developed by the Training Officer.
  • The trainer shall monitor the progress of the trainee through constant monitoring, coaching, process demonstration/execution and assessment. All of which aims to help the trainee improve in his performance and learn the skill on the scheduled time. 
  • Contribute to the development of the training programmes and the entire training community within the business organization.

FOUNDATIONAL COMPETENCIES

• Baking Science
  • Baking is a science that aims to understand and manipulate the chemistry of ingredients producing edible results. This is understanding the process how the base ingredients turn into a product. A baker must be able to attain a comprehensive understanding of the functions of the ingredients and how each one affects the totality of the baked goods.  
    
• Production Management (for Chief Bakers only)
  • Chief Bakers should possess enough experience and knowledge in bakeshop operations to be able to command the production process. The experience and overall knowledge they have allow them to manage production personnel (junior bakers) to match the labor required to meet targeted production. He also coordinates with the Team Lead and Scaler to implement possible changes in production schedules to better address the changing demands of the market.
    
• Training Management (for Accredited Trainers only)
  • Chief Bakers are the staff that are equipped with all the knowledge and experience required to train new hires to becoming accomplished bakers themselves. However, based on HRD guidelines, trainers will have to be accredited by the Training Officer to bring personnel (even Chief Bakers) into the Trainers’ Pool. The process of accreditation provides potential trainers the skills needed for managing training.

OCCUPATION SPECIFIC COMPETENCIES

• Baking Tools/Equipment Knowledge
• Baking Process Knowledge
• Physical Stamina

Qualifications

• Educational Level: Preferably high school graduate;
• Experience: with or without relevant working experience;
• Specific Skills: See section on competencies;
• Personal Characteristics: Pleasing personality;
• Certification: Culinary School/TESDA is certainly a boost.
• Licenses: None;
• Physical Abilities: Physically fit and must be capable and willing to travel to various places in the country.