BAKERY CHEF

Description

**Design and preparation of bakery and pastry products** · Develop recipes for bread, pastries, fermented doughs, baked goods, and confectionery items. · Supervise and/or carry out daily bread production (artisanal, whole grain, specialty, etc.). · Adjust formulas and processes according to climate, humidity, oven type, and ingredient quality. **Dough handling and fermentation processes** · Prepare sourdough starters, natural or commercial yeasts. · Control resting times, fermentation, shaping, and baking. · Ensure texture, flavor, and quality of each product. **Supervision of the bakery team** · Coordinate and supervise assistants, bakers, pastry chefs, and support staff. · Assign tasks and ensure adherence to production timelines. · Train staff in bakery techniques and good hygiene practices. **Quality control** · Verify the quality of ingredients, processes, and finished products. · Conduct taste, consistency, and presentation tests. · Correct deviations in defective or non-standard products. **Management of supplies and costs (bakery and pastry)** · Request raw materials (flours, yeasts, fats, sugars, etc.). · Monitor inventory and minimize waste. · Participate in cost calculation and recipe standardization. **Compliance with hygiene and safety regulations (H Certification)** · Apply food sanitation and hygiene standards during food handling. · Ensure cleaning of utensils, ovens, worktables, and production areas. · Guarantee proper use of uniforms and protective equipment. Salary: $15,000\.00 \- $15,100\.00 per month Benefits: * Cafeteria service Workplace: On-site employment