Job Description

The Baker is responsible for preparing high-quality baked goods, ensuring consistency in taste, texture, and presentation. This role oversees daily production, maintains kitchen standards, and supports recipe development while guiding junior bakers and assistants.

Key Responsibilities

Production & Baking

Prepare and bake breads, pastries, desserts, and specialty items as per standard recipes. Manage dough preparation, shaping, proofing, and finishing. Ensure consistency in product quality, portioning, and presentation. Create and test new bakery items in alignment with brand standards.

Operations & Quality Control

Follow daily production plans based on sales and forecast requirements. Conduct quality checks on raw materials and finished products. Maintain high standards of food safety, hygiene, and cleanliness (HACCP). Ensure proper storage and labeling of ingredients and baked goods.

Team Leadership

Guide junior bakers and commis staff on baking techniques and kitchen SOPs. Assist in training new staff and providing continuous skill development. Coordinate with the Central Kitchen / Branch team to meet production timelines.

Inventory & Equipment

Monitor stock levels of ingredients; report shortages to the supervisor. Operate, clean, and maintain baking equipment and tools responsibly. Report maintenance needs immediately to prevent downtime.

Requirements

Minimum 3-5 years of professional baking experience (artisan bread, pastries, or specialty products preferred). Strong knowledge of baking techniques, ingredient functions, and recipe scaling. Ability to work in a high-volume, fast-paced environment. Good communication and team coordination skills. Flexibility with early-morning shifts and weekend schedules.
Job Types: Full-time, Permanent

Pay: QAR4,500.00 - QAR5,500.00 per month

Experience:

artisanal baking: 1 year (Required) Baking: 2 years (Required)
License/Certification:

FHC (Food Handling Certificate) (Required) * QID with NOC (Preferred)