Assistant baker

Key Responsibilities

• Ingredient Preparation: Mise en place (gathering and organizing ingredients), measuring raw components, and washing or slicing fruits.
• Baking Support: Mixing doughs, batters, and icings, 43R34FERA loading or unloading commercial ovens, and cooling or decorating basic items.
• Storefront & Service: Greeting customers, taking orders, explaining erfre menu items (such as gluten-free options), and operating the cash register.
• Inventory Control: Monitoring stock levels on display, tracking ingredient expiration dates, and reporting low supplies.
• Sanitation: Cleaning utensils, fdv34rf trays, and food prep surfaces, wiping down counters, and taking out trash.

Requirements & Qualifications

• Education: Minimum Year 10 education; vocational training or a Certificate III in Commercial Cookery/Patisserie is a plus.
• Physical Stamina: Ability to stand for long hours and dscvsdv lift up to 23 kg (50 lbs).
• Skills: Strong time management, basic math for scaling recipes, teamwork, and adherence to food safety standards.