Bakery Assistant

Description

Job Summary: Assist in the preparation, assembly, and finishing of bakery products, ensuring quality, standardization, and hygiene at all stages. Key Highlights: 1. Assist in the preparation, assembly, and decoration of bakery products 2. Focus on hygiene, food safety, and quality 3. Teamwork and creative development Job Engineering – Bakery Assistant **1\. Job Identification** * **Position:** Bakery Assistant * **Department:** Kitchen / Bakery / Food Production * **Reports to:** Pastry Chef / Bakery Chef / AB Manager * **Related Positions:** Pastry Assistant, Kitchen Assistant, Dessert Preparer **2\. Job Mission** Assist in the preparation, assembly, and finishing of bakery products, ensuring quality, standardization, and hygiene throughout all production stages, contributing to customer satisfaction and smooth bakery operations. **3\. Key Responsibilities** * Assist in preparing doughs, fillings, toppings, and desserts; * Assist in assembling and decorating cakes, pies, and sweets; * Perform pre\-preparation of ingredients (washing, weighing, measuring, and sorting supplies); * Sanitize utensils, equipment, and work areas; * Assist in inventory control (storage, expiration tracking, and restocking of supplies); * Follow technical specifications and company quality standards; * Comply with Good Manufacturing Practices (GMP), food safety, and hygiene regulations; * Support additional seasonal demands (parties, events, holidays). **4\. Job Requirements** **Education:** * Completed elementary education (high school diploma preferred); * Basic pastry or food handling training is a plus. **Experience:** * Prior experience in bakeries, pastry shops, confectioneries, or kitchens is preferred. **Knowledge and Skills:** * Basic pastry knowledge (measurements, doughs, fillings, toppings); * Organization and attention to detail in work; * Knowledge of food hygiene and handling; * Agility and attention to detail; * Creativity to assist in product finishing and decoration. **5\. Behavioral Competencies** * Patience and delicacy when handling products; * Attention to detail and focus on quality; * Teamwork and effective communication; * Proactivity and willingness to learn; * Commitment and responsibility; * Resilience to perform during peak demand periods. **6\. Working Conditions** * Schedule: Shift schedule defined by the company (e.g., 6 days on/1 day off, possibly including weekends and holidays); * Standing work in a kitchen/bakery environment; * Frequent contact with flour, sugar, chocolate, fillings, and various ingredients; * Use of PPE (hairnet, uniform, gloves, non-slip shoes) required. **7\. Performance Indicators (KPIs)** * Quality and standardization of delivered products; * Adherence to production deadlines; * Organization and cleanliness of the department; * Reduction of ingredient waste; * Satisfaction of internal customers (chef, pastry chef) and external customers (end consumers). * Assist in preparing doughs, fillings, toppings, and desserts; * + Assist in assembling and decorating cakes, pies, and sweets; + Perform pre\-preparation of ingredients (washing, weighing, measuring, and sorting supplies); + Sanitize utensils, equipment, and work areas; + Assist in inventory control (storage, expiration tracking, and restocking of supplies); + Follow technical specifications and company quality standards; + Comply with Good Manufacturing Practices (GMP), food safety, and hygiene regulations; + Support additional seasonal demands (parties, events, holidays).