Baker

Description

Job Summary: The professional will be responsible for planning, preparing, and finishing bakery products, ensuring quality, innovation, and hygiene. Key Highlights: 1. Production planning and control for various products. 2. Dough preparation and operation of bakery equipment. 3. Focus on innovation, quality, and continuous learning. Detailed daily and weekly responsibilities are as follows: Production Planning: Organize the quantity and types of products to be made, managing inventory and material output. Ingredient Preparation: Weigh, measure, and mix ingredients according to traditional and new recipes—such as gluten-free or whole-grain breads—to meet specific consumer demands. Dough Preparation: Get hands-on with dough preparation, kneading, and monitoring fermentation processes for various dough types (bread, savory pastries, cakes, etc.). Equipment Operation: Operate—and occasionally perform basic maintenance on—specialized machinery such as mixers, ovens, and other bakery equipment, 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 have an appealing appearance and taste, requiring technical skill, sensitivity, and attention to detail. Innovation and Continuous Learning: Stay updated on market trends and introduce new offerings—such as functional bakery 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 permanent contract Compensation: R$1.518,00 – R$2.300,00 per month Benefits: * Meal allowance * Transportation allowance