ASSISTANT PASTRY BAKER
KOREAN BAKERIES W.L.L
Total des années d'expérience :5 years, 7 Mois
Trained production crew, follow what company rules and regulation they have, produced product base on their standard process, responsible for preparing all the materials needed by our pastry baker /chef, like ingredients of the product, utensils we used, preheating oven etc. am responsible for operating the machine like, doser machine for cupcakes, Hobart machine for mixing, croissomat machine for croissant cutting, sheeter machine for the product needed to hit their required height and weight, operating the deck oven and rotary oven for cooking, hopack machine for packing the product ready to sell, decorating cakes, donuts, cupcakes and other products need to have a design, dispatching a product base on what stores daily order, responsible for daily logbook materials used, time and date. CLEAN AS WE GO.
trained production crew, follow what company rules and regulations they have, maintain the cleanliness of our working place, produce product base on their standard food process, sanitizing equipment specially those on direct food utensils. responsible for operating the machine like Hobart machine for mixing, filler machine for the product need to have a filling specially donuts etc. decorating cakes, and donuts base on their design, dispatching the product according to what stores daily order, logbook date and time, clean as we go.
safety first, follow what company rules and regulations they have, swept, sanitize, standardize, specially those on direct food utensils for the candy, specially the cooling table, and producing a finish product base on the required quantity and quality of the company. CLEAN AS WE GO
To make a product that base on a company standard food process. and to follow what company rules and regulations they have start with our personal hygiene and safety precaution. am Assisting of our chef baker into a baking section for our daily production like putting an paper cups into a mammon molder, preparing our pans for base of marjoliene cakes, also pans for our ensaymada breads, molding it into their pans, spreading dough of our brownies into their pans to avoid air bubbles and an even size on their top after baking, am also assign at the finishing area, cutting and packing of our brownies item finishing of our ensaymada breads putting some butter, sugar, and cheese for their toppings and also packing its item to ready deliver to our shops, maintaining also the cleanliness of our production area to avoid contamination of each product.