Dough Handler

Responsibilities:

Accurately measure, weigh, and combine raw ingredients (flour, yeast, water, additives) according to strict recipes, formulation sheets, and production schedules. Monitor and operate mixing and kneading equipment to achieve the target dough consistency, elasticity, temperature, and gluten development required for each product type. Oversee dough fermentation and proofing stages, making precise adjustments for time and temperature to guarantee optimal rise, texture, and flavor. Divide, scale, roll, and shape dough into uniform portions using manual techniques or automated dough-handling machinery, strictly minimizing product variance. Inspect incoming raw materials and ongoing batches for quality, consistency, and defects; immediately report any deviations or contamination concerns to the supervisor. Clean, sanitize, and perform routine maintenance checks on mixing bowls, dough hooks, tables, proofing cabinets, and surrounding work areas in compliance with food safety regulations. Track batch outputs, control flour dust/spillages, and optimize raw material usage to minimize waste and support cost-efficiency targets. Adhere strictly to personal hygiene rules, hazard controls, equipment safety procedures, and occupational safety standards across all daily shift duties. Coordinate closely with mixers, bakers, oven operators, and packaging personnel to ensure smooth workflow transitions and meet shift production targets.

Requirements:

Minimum of a BSC Minimum of 1 year of experience