Pre-Preparations:

• Carries out tasks to promote good housekeeping, sanitation and safety in the area. 
• Cleans and makes ready the needed equipment ( e.g.: dough mixer, dough kneader, dough roller, cake mixer), weighing scale for water, working table, products mix (e.g. bread-crumbs, toppings, fillings, etc.), baking liners, cups and others.
• Checks if the ingredients are complete and accurately scaled, including the fresh ingredients, ingredients for toppings and fillings, etc.

Production:

• Mixing: Follows the recipe and procedures like on the proper use of equipment, sequence of mixing as well as standard mixing procedure (e.g. when to add water and liquid ingredients), gluten formation test, etc.. 
• Make- Up: Uses appropriate tool for molding, and appropriate weighing scale in dividing dough to obtain the desired yield per product avoiding delay in size adjustments. 
• Proofing: Observes proper spacing when dough pieces are placed on the baking sheet to give sufficient allowance or space for proofing that allows product to rise and reach its standard development for baking. 
• Baking: Follows oven pre-heating requirements, then sets the oven temperature based on the product’s baking temperature requirement; Check if products are fully baked by noting color, hollow sound, bouncing back. 
• Cooling: Ensures a steady fixture / cooling rack needed to obtain the desired final structure and shape of the products; Meets cooling time requirements. 
• Make-Up (If Required): Completely cools products (and brush with clean and dry pastry brush when necessary) before applying icing or toppings.
• Practices the “Clean As You Go” work ethics to ensure that all equipment are always kept clean and in good working condition at all times.

Post- Production

• Avoids malfunctioning of the equipment which could affect production and product quality, thru equipment monitoring of abnormalities, cleaning, lubrication, among others.
• Carries out guidelines, procedures and controls on IS (Information System)
• Carries out post housekeeping and sanitation practices.
• Accomplishes assigned area of responsibility using WOW Checklist (see attachment)
• Delivers the finished bread products to assigned store/outlet (when applicable)

• At least High School graduate
• Physically fit and has physical stamina
• One to Three (1-3) years of relevant experience in a bakery
• Diploma and/or NC II in Bread & Pastry is a plus
• Has listening skills & organizing skills
• Creative, passionate and has attention to details
• Can grasp and apply learnings, techniques, and processes being taught
• Knows how to deal with different kinds of people (Interpersonal Skills)
• High energy & pleasing personality