Bakery/ Pastry

Role summary

Key responsibilities

• Prepare and bake breads, cakes, pastries, cookies, desserts, and other products; follow recipes, production schedules, and quality standards.
• Decorate cakes and pastries to company standards and customer requirements; monitor baking times, temperatures, and product quality.
• Ensure freshness and proper storage of ingredients and finished products; manage inventory and report shortages.
• Maintain a clean, organized bakery workstation and equipment; follow food safety, hygiene, and HACCP standards.
• Assist with new recipes and seasonal products, minimize waste, and control food costs.
• Train and support junior bakers and pastry staff when required.

Requirements and qualifications

• Certificate or diploma in bakery, pastry, culinary arts, or a related field is preferred.
• Proven experience as a baker, pastry chef, or in a similar role; knowledge of baking techniques, ingredients, and dessert preparation.
• Ability to operate bakery equipment safely and efficiently and understanding of food-safety and sanitation regulations.
• Attention to detail, creativity, ability to work in a fast-paced environment, and good teamwork and communication skills.
• Flexibility to work shifts, weekends, and holidays; able to stand for long periods, work in a hot kitchen, and lift supplies as required.

Skills

• Cake decorating and pastry presentation.
• Bread and dough preparation.
• Time management, quality control, and inventory management.
• Creativity, innovation, teamwork, and leadership.

Working conditions

• Work may involve early mornings, weekends, and holidays.
• The role involves prolonged standing, a hot kitchen or bakery environment, and lifting ingredients and supplies as required.

Work location

• Work is in person.