Riyadh

Pastry chef

Preparing and making different types of baked goods according to the recipes and standards approved in the facility. Mixing doughs and combining ingredients in precise proportions to ensure the quality, taste, and texture of the products. Producing daily baked goods according to the production plan, required quantities, and expected demand. Preparing ingredients and raw materials and making sure they are available and fresh before starting production. Operating ovens, mixers, proofing machines, and other equipment used for baking according to operating and safety instructions. Adjusting oven temperatures and baking and proofing times according to the type of product. Monitoring the stages of dough preparation, proofing, and baking, and ensuring products meet approved quality standards. Making sure the baked goods are of good quality in terms of appearance, color, taste, texture, and size. Preparing the final products and displaying them in an organized and attractive way according to the approved display standards. Keeping track of production quantities and making sure the required baked goods are available during working hours. Developing and improving baked goods recipes and production methods in coordination with management when needed. Following personal hygiene standards and keeping the preparation and production area clean. Applying food safety procedures and preventing cross-contamination while preparing ingredients and products. Make sure raw materials and ingredients are stored at the proper temperatures and under the right conditions. Keep track of the expiration dates of raw materials and ensure they are used according to approved procedures. Minimize waste of raw materials and finished products while maintaining quality. Supervise bakery assistants and staff in the bakery section and assign daily tasks to them. Ensure staff follow approved recipes, ingredient weights, and preparation methods. Monitor the quality of incoming raw materials and report any items that don't meet specifications. Make sure scales and measuring tools used for preparing ingredients are calibrated when needed. Follow up on the maintenance of ovens, mixers, and equipment and report any malfunctions that affect production. Making sure storage, cooling, and safe handling procedures for products are applied. Monitoring stock levels of flour, sugar, yeast, butter, and other production supplies. Coordinating with the purchasing and inventory officer to provide the needed raw materials and ensure continuous production. Training new employees on preparation, shaping, baking methods, and approved quality standards. Preparing the daily production plan based on the facility’s needs and expected demand. Determining the quantities of raw materials needed for production and tracking daily consumption. Recording production quantities, defective or returned products, and waste generated from manufacturing. Monitoring production costs and minimizing raw material waste according to approved procedures. Submitting daily reports on production, quality, shortages, and operational observations to the direct supervisor. Adhering to standard recipes, operating procedures, and the approved policies of the facility. Make sure to complete the daily production plan and document any quantities that were not produced. Store the remaining raw materials and finished products according to proper storage conditions. Clean and sanitize preparation surfaces, kneading and shaping tools, and production equipment following the approved procedures. Clean ovens and equipment after use according to operating and safety instructions. Make sure to dispose of waste in a safe and hygienic way. Take inventory of leftover raw materials and report shortages that need reordering. Record daily production quantities, waste, and products that don’t meet specifications.