Baker

What you'll do?

The Baker is responsible for the preparation, baking and presentation of different types of bread, ensuring quality, flavor, hygiene and consistency in each product, complying with established cleaning and food safety standards.

You in action!

• Prepare and make different types of doughs, such as:

  • Fermented doughs (white bread, whole wheat bread, rustic bread).

  • Enriched doughs (buns, sweet bread).

  • Special doughs (mother dough, artisanal or regional breads).

• Weigh ingredients accurately and control times of kneading, fermentation and baking.

• Apply creativity in the development of new breads, shapes, flavors and presentations.

• Decorate and give a final finish to products while taking care of aesthetics and uniformity.

• Supervise the quality of the final product, detecting errors in texture, color or baking.

• Maintain a high level of attention to detail at each stage of the process.

• Come strictly with personal hygiene standards (wearing clean uniform, hat, face mask when required).

• Keep work areas, utensils and machinery clean and disinfected.

• Handle food following good manufacturing practices.

• Avoid cross-contamination and ensure correct storage of ingredients.

• Come with current sanitary regulations.