DCDP (Bakery)

• Production: Prepare and bake a wide range of breads, pastries, cakes, and desserts according to established recipes and standards.
• Quality control: Ensure all products meet high standards for taste, texture, and presentation.
• Hygiene and safety: Maintain a clean and organized work area, and adhere to all food safety and sanitation regulations, such as HACCP.
• Station management: Oversee the day-to-day operations of the bakery section, manage production flow, and ensure timely service.
• Inventory and ordering: Monitor stock levels and order supplies as needed to maintain adequate inventory.
• Team leadership: Train and supervise junior staff, including commis chefs, and work collaboratively with other kitchen teams.
• Equipment maintenance: Operate and properly maintain all bakery equipment to ensure efficiency and longevity.

Required skills and qualifications

• Strong background in bakery operations and production.
• Ability to work in a fast-paced, demanding kitchen environment.
• Proficiency in a variety of baking techniques and recipes.
• Good communication and leadership skills.
• Physical ability to stand for long periods and lift heavy items.
• Knowledge of food safety standards.

Job Types: Full-time, Permanent

Benefits:

• Food provided
• Provident Fund

Work Location: In person