Job Summary: Responsible for the complete bread production process, from receiving the daily production schedule to organizing products for store replenishment, ensuring quality, hygiene, and safety. Key Highlights: 1. Full-scale bread production, from dough preparation to baking 2. Focus on quality, hygiene, and food safety 3. Organization of nighttime production and store replenishment **Responsibilities:** * Receive and verify the next day’s production schedule. * Responsible for all bread production * Responsible for all bread production * Compliance with quality and hygiene standards * Monitor expiration dates and quality of raw materials. * Separate and organize ingredients according to technical specifications. * Check inventory levels of supplies (flour, yeast, sugar, dough conditioners, fillings, etc.). * Organization and control of nighttime production * Accurate weighing of ingredients. * Operation of mixers and other equipment. * French bread * Sweet bread * Whole-grain bread * Specialty bread * Monitoring dough consistency (moisture, texture, elasticity). * Application of fermentation techniques (direct, sponge, pre-ferment). * Dividing and rounding dough portions. * Manual or machine-based dough shaping. * Organizing shaped dough pieces on conveyor belts or trays. * Controlling fermentation time and temperature. * Monitoring the fermentation chamber. * Pre-heating and controlling the oven. * Adjusting temperature and steam. * Monitoring baking time. * Evaluating optimal doneness (color, crispness, texture). * Removing and arranging baked bread on cooling racks. * Packaging (when required). * Organizing products for store replenishment. * Product identification (labels, expiration dates, batch numbers). * Separating custom orders. * Cleaning equipment and utensils. * Cleaning the work environment. * Organizing cold rooms and storage areas. * Compliance with Sanitary Surveillance regulations. * Verifying weight and size standards. * Sensory evaluation of products. * Minimizing waste. * Reporting production problems or failures. * Proper use of personal protective equipment (PPE). * Compliance with occupational safety regulations. * Awareness of hazards associated with hot and sharp equipment. * Production focused on supplying the store for morning opening. * Meeting volume targets. * Organization to ensure efficiency during bakery opening. Employment Type: Full-time, Permanent CLT Salary: R$1\.518,00 \- R$2\.249,86 per month Benefits: * Fuel allowance * Company mobile phone * Partnerships and commercial discounts * Free parking * Transportation voucher Work Location: On-site