Responsibilities

1. Operate and monitor commercial baking equipment such as mixers, ovens, proofers, and dough dividers according to production schedules.
2. Prepare ingredients and dough/batter mixes following standardized recipes and formulations.
3. Adjust machine settings to ensure proper baking times, temperatures, and product specifications.
4. Inspect finished products for quality, consistency, and adherence to company standards.
5. Perform basic troubleshooting on machinery and report mechanical issues to maintenance staff.
6. Maintain accurate production records, including batch numbers, ingredients used, and production totals.
7. Follow strict hygiene, food safety, and workplace safety standards (e.g., GMP, HACCP, or company policies).