BAKER (GENERAL)

 Mixing dough by kneading and using dough brake  Properly weighing the water needed for the mixture and adjusting accordingly

 Knowing how to determine a fully developed dough

 Identifying the proper mixing process (Dough Kneed /Dough Brake)

 Using the dough roller effectively

 Preparing and cooking filling / topping for products

 Performing make-up task, such as “Baston” (e.g. coco bun)

 Quickly and accurately cutting of dough into pieces

 Properly rounding of dough

 Ensuring correct shape and form of the products

 Applying correct cutting or design techniques

 Using molder or baking sheet correctly

 Applying the “banya” technique appropriately

 Placing the right quantity and placement of dough in a baking sheet

 Baking products and determining if the dough is properly proofed

 Knowing the names of each product being placed inside the oven

 Understanding the proper baking temperature and time for each bread product

 Properly de-panning products from the molders/trays

 Maintaining accurate records of yield in the daily production report.

Qualifications/Requirements:

• At least High School Graduate (Senior High or Vocational Course in Baking/Pastry Arts is an advantage)