Baker

Key Responsibilities

1.      Pastry & Baking Preparation

• Prepare and produce bread, pastry, frozen cake, and other bakery products according to approved recipes and production specifications.
• Accurately weigh, measure, mix, knead, portion, shape, proof, bake, cool, decorate, finish, and prepare products for freezing or further processing as required.
• Follow established production methods, recipes, work instructions, and production schedules consistently.
• Ensure correct ingredients, quantities, processing methods, baking temperatures, and baking times are applied.
• Achieve assigned daily production quantities and targets while maintaining product quality.
• Assist with product changeovers and ensure smooth transition between different product types.

2.    Product Quality & Consistency

• Monitor product quality throughout each stage of the production process.
• Conduct basic quality checks on weight, size, shape, colour, texture, appearance, taste, and finishing according to product specifications.
• Ensure products meet established quality and presentation standards before moving to the next production stage.
• Identify and report product defects, abnormalities, ingredient issues, or process deviations to the immediate superior.
• Assist in corrective actions to minimise product rejection, rework, and wastage.
• Maintain consistency of products across production batches.

3.    Ingredient & Material Handling

• Prepare and handle ingredients according to approved recipes and production requirements.
• Verify ingredients before use to ensure correct identification, condition, quantity, and suitability.
• Follow FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) principles where applicable.
• Ensure ingredients are properly labelled, stored, and protected from contamination.
• Report expired, damaged, contaminated, or non-conforming ingredients to the immediate superior.
• Monitor ingredient usage and minimise unnecessary wastage.

4.    Frozen Product & Cold Chain Handling

• Handle frozen cake and bakery products according to established product handling procedures.
• Ensure appropriate handling of products before and after freezing.
• Transfer products to designated freezer, blast freezer, or cold storage areas as instructed.
• Minimise unnecessary exposure of frozen products to ambient temperature.
• Ensure frozen products are protected from physical damage, contamination, and improper handling.
• Immediately report any abnormality involving product temperature, freezing condition, or product integrity.

5.     Food Safety, Hygiene & Compliance

• Follow GMP, HACCP, ISO 22000, FSMS, and all food safety and hygiene requirements.
• Maintain cleanliness of workstations, utensils, equipment, and production areas at all times.
• Practice proper food handling, storage, and personal hygiene in accordance with company standards.

6.     Teamwork & Production Support

• Support the team in achieving daily production schedules and output targets.
• Assist colleagues during high-volume production periods where required.
• Maintain effective communication regarding production requirements, product issues, and operational concerns.
• Support new employee orientation and practical guidance when assigned by the immediate superior.

7.     Accountability & Requirement

• Producing bakery products according to approved recipes and specifications.
• Maintaining consistent product quality and production standards.
• Following food safety, GMP, HACCP, ISO 22000, FSMS, and Halal requirements.
• Proper handling and utilization of ingredients and materials.
• Maintaining cleanliness and hygiene within the assigned work area.
• Accurate completion of production and quality records.

Qualifications & Requirements

1.      SPM, Certificate, Diploma, or equivalent qualification in Baking, Pastry Arts, Culinary Arts, Food Production, or a related field.

2.      At least 1 year of relevant experience in bakery, pastry, food manufacturing, or production operations is preferred; fresh candidates with relevant training may also be considered.

3.      Basic knowledge of bread and pastry production processes, ingredients, recipes, proofing, baking temperatures, and bakery equipment.

4.      Able to follow recipes, work instructions, SOPs, production schedules, and quality specifications accurately.

5.      Good attention to detail with a strong commitment to product consistency, food safety, hygiene, and quality.

6.      Able to work effectively both independently and as part of a team in a fast-paced production environment.

7.      Physically fit and able to stand for extended periods and perform repetitive tasks, bending, lifting, and handling of ingredients or products.

8.      Willing and able to work shifts, early mornings, overtime, weekends, and public holidays when required.

Basic communication and record-keeping skills; able to report production or quality issues promptly to the immediate superior