Key Responsibilities Checking the cleanliness of equipment and the operation of premises before production runs to ensure compliance with occupational health and safety regulations. Checking the quality of raw materials and accurately weighing ingredients. Kneading, maturing, cutting, moulding, mixing, and shaping dough and pastry goods. Preparing pastry fillings and assisting with product preparation. Monitoring oven temperatures and product appearance to determine appropriate baking times. Coordinating the forming, loading, baking, unloading, de-panning, and cooling of batches of bread, rolls, and pastry products. Glazing buns and pastries and decorating cakes with cream and icing where required. Operating machines used to roll and mould dough and cut biscuits. Emptying, cleaning, and greasing baking trays, tins, and other baking equipment. Maintaining hygiene, food safety, and quality standards throughout the production process. Skills and Experience Required At least one year of full-time experience as a Baker or in a similar baking role. Relevant qualification such as a Certificate III in Baking, Certificate III in Bread Baking, or other related baking qualification. Knowledge of baking techniques, dough preparation, and pastry production. Strong attention to detail and ability to maintain consistent product quality. Ability to work efficiently in a fast-paced commercial bakery environment. Understanding of food safety and workplace health and safety standards.
