Lead Baker

2 weeks ago

Abu Dhabi, Abu Dhabi, United Arab Emirates GMG Full time
Roles and responsibilities
  • Dough Preparation:Measuring, mixing, and kneading dough using high-quality, naturalingredients to create a variety ofbreads.
  • Fermentation and Proofing: Managingfermentation times, temperatures, and hydration levels to developflavor and structure.
  • Shaping and Scoring:Hand-shaping and scoring dough to achieve distinctive shapes andstyles, such as baguettes, boules, and sourdoughloaves.
  • Baking Techniques: Skilled in ovenmanagement, including setting appropriate temperatures andadjusting for various bread types.
  • TimeManagement: Efficiently coordinating multiple batches with varyingproofing and baking times.
  • IngredientKnowledge: Familiarity with high-quality, natural ingredients andtheir effects on flavor and texture.
  • FoodSafety and Sanitation: Knowledge of food safety regulations,cleanliness, and proper handling to ensure safe, high-qualitybread.
  • Equipment Operation: Proficiency withcommercial mixers, proofing cabinets, and deck ovens, as well asmaintenance skills for optimal performance.

These competencies allow artisanbakers to consistently produce high-quality bread with traditionaltechniques

Required skills& Qualifications:

  • High school diploma or equivalent;culinary or bakery qualification preferred.
  • Atleast 5 years employed as a baker in a high turnover Supermarketbusiness, or in a bakery productionfactory.
  • Flexibility to work different shiftsas needed.
  • Must be proficient to communicate inEnglish.
Desired candidate profile

  1. Overseeing BakingOperations

    • SupervisingProduction: Ensuring the smooth operation of thebaking process, from preparing ingredients to baking and finishingproducts. Overseeing the work of junior bakers and other kitchenstaff.
    • BatchProduction: Managing the production of large batchesof baked goods while ensuring that each item meets the requiredstandards for taste, texture, andappearance.
    • RecipeDevelopment: Creating and experimenting with newrecipes or improving existing ones to offer innovative or seasonalbaked goods tocustomers.

  2. QualityControl andConsistency

    • EnsuringProduct Quality: Monitoring the quality of bakedgoods, including taste, texture, appearance, and freshness.Ensuring that products meet the bakery's standards andspecifications.
    • Consistency inProduction: Ensuring that baked items are consistentin quality and presentation by following precise recipes, measuringingredients accurately, and adhering to proper bakingtechniques.

  3. TeamLeadership andTraining

    • Managingthe Baking Team: Leading and mentoring juniorbakers, kitchen assistants, and other staff members. Supervisingtheir work to ensure they adhere to bakery standards, safetyprocedures, and cleanlinesspractices.
    • Training NewStaff: Providing on-the-job training for new hires,teaching them baking techniques, safety procedures, and how tooperate kitchenequipment.

  4. Inventoryand IngredientManagement

    • InventoryControl: Overseeing the stock of ingredients andsupplies, such as flour, sugar, yeast, and other perishables.Ensuring that ingredients are stored properly to maintain theirfreshness and reducewaste.
    • OrderingSupplies: Working with suppliers and inventorymanagers to order the necessary ingredients and materials, ensuringthat the bakery is always stocked with what is needed forproduction.
    • ManagingWaste: Ensuring minimal waste by using ingredientsefficiently, repurposing products when possible, and adhering toportion controlstandards.

  5. BakingOperations Planning andScheduling

    • ProductionScheduling: Planning and organizing daily and weeklybaking schedules to meet customer demands, ensuring that orders arefulfilled on time, and that there is enough inventory for peakperiods (e.g., holidays, specialevents).
    • ManagingWorkloads: Ensuring that all tasks are completedwithin the required timeframe, especially when handling largeorders or during busy hours. Balancing quality with speed in thebakingprocess.

  6. CustomerInteraction and CustomOrders

    • CustomBaked Goods: Handling special orders for cakes,pastries, or other baked goods for customers, especially forweddings, birthdays, or corporate events. Customizing products tomeet specific customerrequirements.
    • CustomerService: Interacting with customers when necessary,especially in smaller bakeries or shops. Providing excellentservice and ensuring that customers are satisfied with theirorders.

  7. Healthand SafetyCompliance

    • MaintainingCleanliness: Ensuring that all equipment,workstations, and the bakery environment are maintained in a cleanand sanitary condition. This includes regular cleaning schedulesand monitoring hygiene practices in thekitchen.
    • Food SafetyStandards: Adhering to food safety regulations,including proper storage, handling, and preparation of ingredients.Ensuring that all products meet local health codes andregulations.
    • SafetyProcedures: Monitoring the use of equipment, such asovens, mixers, and other machinery, ensuring that staff followsafety protocols to preventaccidents.

  8. EquipmentMaintenance

    • MaintainingEquipment: Ensuring that baking equipment, such asmixers, ovens, and refrigeration units, are well-maintained andfunctioning properly. Scheduling repairs or maintenance as neededto avoid breakdowns.
    • UsingEquipment Efficiently: Maximizing the use ofavailable equipment to ensure that production is efficient.Teaching staff how to properly use and cleanequipment.

KeySkills for a SeniorBaker:

  1. AdvancedBakingTechniques

    • Proficiencyin a wide range of baking techniques, such as bread making, cakedecorating, pastry creation, and fermentation, as well as anunderstanding of the science behind bakingprocesses.

  2. Creativityand Innovation

    • Abilityto experiment with flavors, ingredients, and presentation to createunique or seasonal products that stand out in themarket.

  3. Attentionto Detail

    • Ensuringprecise measurements, consistency, and quality in every batch.Small variations can affect the final product, so attention todetail iscritical.

  4. Leadershipand TeamManagement

    • Strongleadership skills are necessary to manage a team of bakers, fostera positive working environment, and ensure that production runssmoothly.

  5. TimeManagement

    • The abilityto work efficiently and handle multiple tasks simultaneously,especially during busy periods. Ensuring all items are baked,decorated, and packaged on time is crucial for meeting deadlinesand customerexpectations.

  6. CustomerServiceSkills

    • Interpersonalskills to interact with customers, handle special orders, andprovide an excellent customerexperience.
Key Skills
Baking,BakeryProducts,Cooking and Baking
Employment Type: Full-time
Department / FunctionalArea: Hospitality
Experience: years
Gender: Male
Vacancy: 1

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