Intitulé du poste : Boulanger
Intitulé du poste : Boulanger Principales responsabilités : Préparation de la pâte : Mélanger et préparer différents types de pâtes selon des recettes précises (comme le pain ordinaire, le pain français, le pain complet, etc.). Cuisson et contrôle du four : Conduite des fours et réglage de la température en fonction du type de pain, tout en surveillant le processus de cuisson pour assurer la qualité. Assurance qualité : garantir que tous les produits répondent aux normes de sécurité et de qualité alimentaires approuvées. Gestion du temps et de la production : Cuisson de quantités appropriées à des heures programmées pour répondre aux demandes des clients ou aux commandes spéciales. Inventaire et gestion des stocks : Organisation et maintien du stock de matières premières telles que la farine, la levure et autres fournitures de boulangerie. Entretien et propreté : Garder les outils et le matériel propres tout en veillant au respect des règles d'hygiène et de sécurité. Exigences : Expérience préalable de travail en tant que boulanger dans une boulangerie ou un restaurant. Compétence dans la préparation de divers types de pains et de pâtisseries. Capacité à travailler sous pression dans un environnement en évolution rapide. Dévouement à la propreté et à la qualité pour garantir des produits de haute qualité.
Job Title: Baker
Job Title: Baker
Main Responsibilities:
Preparing dough: Mixing and preparing various types of dough according to specified recipes (such as regular bread, French bread, whole-grain bread, etc.).
Baking and oven control: Operating ovens and adjusting the temperature according to the type of bread, while monitoring the baking process to ensure quality.
Quality assurance: Ensuring all products meet approved food safety and quality standards.
Time and production management: Baking appropriate quantities at scheduled times to meet customer demands or special orders.
Inventory and stock management: Organizing and maintaining the stock of raw materials such as flour, yeast, and other baking supplies.
Maintenance and cleanliness: Keeping tools and equipment clean while ensuring hygiene and safety rules are followed.
Requirements:
Previous experience working as a baker in a bakery or restaurant.
Skill in preparing various types of bread and pastries.
Ability to work under pressure in a fast-paced environment.
Dedication to cleanliness and quality to ensure high-standard products.
Dough Preparation and Handling: Expertise in mixing, kneading, and shaping various types of dough (bread, pastries, etc.).
Oven Management: Ability to operate and control ovens, adjusting temperatures and bake times for different products.
Attention to Detail: Precision in following recipes and maintaining product consistency.
Time Management: Organizing and prioritizing tasks to ensure products are baked and ready on time.
Creativity: Developing new recipes and decorative techniques for pastries and specialty breads.
Physical Stamina: Ability to stand for long periods, lift heavy trays, and work in a fast-paced environment.
Food Safety and Hygiene Knowledge: Understanding of proper food storage, handling, and cleanliness to meet health and safety standards.
Customer Service: (If working in a retail setting) Interacting with customers, taking orders, and providing product recommendations.
Teamwork: Collaborating with other kitchen staff to manage production efficiently.
Problem-Solving: Ability to troubleshoot issues with dough consistency, baking times, or oven performance.
Français (Courant)
Espagnol (Intermédiaire)
Arabe (Langue maternelle)
Anglais (Intermédiaire)
