Check the safety and cleanliness of machinery, equipment and instruments before starting production
Check the orders, calculate and prepare necessary ingredients for bread production
Mix ingredients using a spiral mixer. Weigh and mould the dough into vienna, cobb, roll, baguette shapes and prepare for baking. This is a scratch bakery- all bread is made from scratch.
Must be confident in the use of spiral mixers, retarder prover, dough dividers and rounders.
Ensure that the daily bakery range is made to a high standard in a timely, protected and consistent manner
Monitor the ovens
Keep ingredients at appropriate temperatures, safely stored and in an ordered manner using stock rotation and day dots
Clean bakery equipment after completing work
Ensure coldroom, prover and freezer are always clean and well-organised
Inform the Franchisee or shift supervisor of any concerns such as broken machinery, items that need replacing or low ingredient supply