Baker

Key Responsibilities

• Prepare, bake, and present a variety of breads, pastries, and bakery items according to SLS standards.
• Support daily bakery production, including dough preparation, proofing, baking, and finishing.
• Follow recipes, portion standards, and production guidelines to ensure consistency and minimize waste.
• Maintain proper mise en place and ensure bakery items are prepared on time for daily service.
• Monitor product freshness, quality, presentation, and proper storage.
• Follow correct food handling, labeling, storage, and stock rotation procedures.
• Maintain cleanliness and organization of the bakery workspace, equipment, and tools.
• Follow HACCP, food safety, hygiene, and sanitation requirements at all times.
• Work closely with the Head Baker and culinary team to support smooth daily operations.
• Participate in training and development to continuously improve bakery skills and product knowledge.
• Support the wider kitchen operation when required and contribute to a positive team environment.
• Culinary or professional baking qualification is preferred.
• Minimum 1–2 years of experience in bakery or kitchen operations , preferably within a 4 or 5-star hotel, luxury resort, or similar hospitality environment.
• Good understanding of basic baking techniques, dough preparation, and bakery production.
• Basic knowledge of food safety, hygiene, and HACCP standards.
• Strong attention to detail with a focus on quality and consistency.
• Good teamwork, organization, and time-management skills.
• Willingness to learn and develop within the culinary profession.
• Flexible and able to work different shifts, including weekends and holidays.
• Passion for baking, quality, and creating memorable guest experiences.