BREAD MAKER (BS-16)

The Bread Maker at Restaurant is responsible for preparing a wide range of breads and pastries to meet the culinary standards of the establishment. This role involves precise measurements, mixing, kneading, proofing, and baking to ensure the highest quality products are served to customers.

Daily tasks include maintaining cleanliness and sanitation in the kitchen, managing inventory of ingredients, and adhering to strict time management to ensure timely service. The Bread Maker must also be able to troubleshoot issues and adapt recipes based on customer feedback. Career progression may lead to supervisory roles or specialized positions within the culinary department.

Selection begins with a 100-MCQ written screening examination covering core topics in Bakery Science & Technology. Successful candidates will undergo document verification and an interview by the Departmental Selection Committee to assess practical skills and professional knowledge.

• ✓Prepare various types of bread and pastries according to recipes
• ✓Maintain cleanliness and sanitation in the kitchen area
• ✓Manage inventory of baking ingredients and supplies
• ✓Adhere to strict time management to ensure timely service
• ✓Troubleshoot issues and adapt recipes based on customer feedback
• ✓Train new staff members in bread-making techniques

• 💡Proficiency in using baking equipment and tools
• 💡Knowledge of ingredients and their roles in bread making
• 💡Attention to detail and precision in measurements
• 💡Ability to maintain high standards of food safety
• 💡Effective communication and teamwork skills
• 💡Problem-solving and adaptability in fast-paced environments