Baker

Description

Job Summary: A professional responsible for planning, preparing, baking, and finishing bakery products, ensuring quality, innovation, and hygiene in the workplace. Key Highlights: 1. Innovation and continuous learning for market trends 2. Artisanal preparation of various types of doughs and products 3. Quality control focused on appearance and flavor Detailed daily and weekly responsibilities are as follows: Production Planning: Organize the quantity and types of products to be made, managing inventory and material usage. Ingredient Preparation: Weigh, measure, and mix ingredients according to both traditional and new recipes—such as gluten-free or whole-grain breads—to meet specific consumer demands. Dough Preparation: Get hands-on to prepare, knead, and monitor the fermentation process of various dough types (breads, savory pastries, cakes, etc.). Equipment Operation: Operate—and occasionally perform basic maintenance on—specialized machinery, such as mixers, ovens, and other bakery equipment, while adhering to safety standards. Baking and Finishing: Bake products and then remove and prepare them for the sales counter (packaging, decoration, etc.). Quality Control: Ensure final products exhibit appealing appearance and flavor—requiring technical skill, sensitivity, and attention to detail. Innovation and Continuous Learning: Stay updated on market trends and introduce new offerings to the bakery—such as functional products—to attract and retain customers. Organization and Cleaning: Maintain a clean and organized workspace and equipment to ensure hygiene and operational efficiency. Employment Type: Full-time, CLT (Consolidated Labor Laws) permanent position Compensation: R$1.518,00 – R$2.300,00 per month Benefits: * Meal allowance * Transportation allowance