Baker

The Client

The Velvet Whisk Bakery is a bakery business producing fresh bread, rolls and other baked goods for customers. The business is seeking a suitably skilled Baker to undertake production, baking and quality control activities while maintaining food safety, workplace safety and production standards.

They are now seeking a Baker at Daisy Hill, QLD

The Role

The Baker will prepare and bake bread loaves, rolls and other bakery products by weighing and mixing ingredients, preparing and shaping dough, operating baking equipment, monitoring baking conditions, assessing product quality and coordinating production batches. The role requires technical baking skills, sound knowledge of food safety requirements and the ability to maintain consistent product quality.

The annual salary is $80,000 - $85,000 plus superannuation.

The Responsibilities

Checking ingredients for quality and freshness before production

Weighing and measuring ingredients according to recipes

Preparing, mixing, kneading and shaping dough

Operating mixers, dough machines and commercial ovens

Preparing and baking bread, rolls and other bakery products

Monitoring oven temperatures and baking times

Checking baked products for quality, size, colour and texture

Applying glazing, finishing and decorating techniques

Adjusting recipes and baking methods when required

Storing ingredients and finished products safely

Cleaning and maintaining bakery equipment and work areas

Recording production quantities, wastage and quality issues

The Requirements:

AQF Certificate III in Baking or an equivalent relevant baking qualification.

At least 2 years of relevant experience as a Baker in a commercial bakery or similar food production environment.

At least 2 years of experience preparing, mixing, kneading, maturing and shaping dough for bread and bakery products.

At least 2 years of experience operating commercial bakery equipment including mixers, dough-processing machinery and ovens.

At least 2 years of experience coordinating baking batches, monitoring oven temperatures and determining appropriate baking times.

At least 2 years of experience checking raw material quality, weighing ingredients and following recipes and production specifications.

At least 2 years of experience in baking bread, pastries, cakes, and specialty items

At least 2 years of experience in artisan and commercial baking techniques, including fermentation, lamination, and dough hydration control

Knowledge of food safety, hygiene, workplace health and safety and safe operation of commercial baking equipment.

Strong attention to detail and ability to maintain consistent product quality while meeting production schedules.

Ability to work independently and collaboratively in a fast-paced bakery production environment.