Baker

Baking and production

This role focuses on preparing a broad range of breads, pastries, and desserts according to precise recipes. You will weigh and portion ingredients accurately so production matches the expected guest count for each event. Presentation is also key, so you will finish pastries and plated desserts to the standard required by the company or client. You will keep a close eye on baking times and oven temperatures to ensure each item is baked correctly.

Catering operations and logistics

You will organize production timing so fresh items are completed in time for event dispatch. The job involves working closely with catering chefs to shape and deliver event menus. You will also package delicate baked products securely for transport and help set up pastry stations or dessert displays at the venue.

Quality and inventory management

Part of the position is checking the quality of ingredients to maintain consistency in the final products. You will track stock levels and place orders for baking ingredients and packaging supplies when needed. There may also be opportunities to create new recipes or seasonal items that suit current culinary trends and catering requirements.

Sanitation and safety

You are expected to keep the baking area tidy and well organized. Food safety and sanitation standards, including HACCP practices, must be followed consistently. The role also requires safe handling and upkeep of bakery equipment such as mixers, proofers, and ovens.

Requirements and qualifications

The employer is looking for someone with prior experience working as a baker, pastry chef, or in a similar capacity within a busy commercial, hospitality, or catering setting. A solid understanding of baking methods, pastry preparation, and how ingredients behave is important. Strong planning and time-management skills are needed to handle several event orders at once. This position also calls for physical endurance, including the ability to stand for extended periods and lift heavy items such as flour sacks and trays. Food safety certification, such as ServSafe or HACCP, is strongly preferred.