Panadero/Baker

Summary: The Panadero/Baker is responsible for the preparation, production, baking, finishing, packing, and proper storage of breads, pastries, and other baked products produced at the Company's Commissary. The position ensures that all products are prepared consistently and according to established recipes, quality standards, production schedules, and food safety and sanitation requirements.

The Panadero will also assist in preparing ingredients, monitoring baking time and temperature, maintaining cleanliness and proper sanitation of the baking area and equipment, and following food safety and hygiene standards. The role will work closely with the kitchen and production team to ensure that daily production targets are met efficiently and on time.

Key Responsibilities:

• Prepare, mix, knead, shape, proof, and bake bread and other baked products according to standard recipes and procedures.
• Measure and prepare ingredients accurately to ensure consistent product quality.
• Monitor dough consistency, proofing, oven temperature, and baking time.
• Ensure that all baked products meet the required standards for taste, texture, appearance, size, and portion.
• Assist in daily production planning and ensure that assigned production targets are completed on time.
• Properly store and handle ingredients and finished products to maintain freshness and quality.
• Maintain cleanliness and sanitation of the baking area, tools, equipment, and workstations.
• Follow proper food safety, hygiene, and sanitation practices at all times.
• Monitor and minimize product wastage and properly report any production or quality concerns.
• Coordinate with the kitchen/production team to ensure smooth and timely operations.
• Perform other baking and production-related tasks as assigned by the supervisor or management.

Qualifications:

• At least High School or Senior High School Graduate.
• With at least 1 year of experience as a Panadero/Baker, preferably in a bakery, restaurant, commissary, or food production environment.
• Knowledgeable in bread and pastry preparation, mixing, proofing, shaping, baking, and finishing.
• Familiar with proper measurement of ingredients and following standard recipes and production procedures.
• Knowledgeable in food safety, sanitation, and proper food handling practices.
• Able to maintain consistent product quality, appearance, taste, and portioning.
• Able to work in a fast-paced kitchen/production environment.
• Willing to work shifting schedules, weekends, and holidays as required.
• Team player, hardworking, reliable, and willing to learn.
• Vocational training or culinary/baking certification is an advantage but not required.