Assist bakers and pastry chefs in the daily production of a wide variety of baked goods, including breads, pastries, cakes, and desserts, ensuring adherence to established recipes and quality standards.
Prepare and measure ingredients accurately according to production schedules and recipes, ensuring proper stock rotation and FIFO (First-In, First-Out) principles are followed for ingredient management.
Operate and maintain various bakery equipment, such as mixers, ovens, proofers, and dividers, following all safety protocols and cleaning procedures to ensure optimal performance and longevity.
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