Job Description
The Baker is tasked with maintaining the highest standards of quality, safety, and consistency for all baked goods. This role requires a proactive approach in monitoring all aspects of production that affect the quality of the end product. The Baker must promptly identify and address issues at every stage of the process—raw materials, production, and final inspection—and implement corrective actions to ensure optimal product quality. A 360-degree view of quality is essential.
Duties and Responsibilities
• Monitor all stages of the baking process (mixing, proofing, baking, cooling) to ensure adherence to standard operating procedures (SOPs) and maintain consistency.
• Flag any quality concerns in real time and address deviations from recipes, measurements, or processes before they impact the end product.
• Conduct comprehensive inspections of raw materials and ingredients to confirm freshness and quality.
• Implement regular checks throughout production to ensure quality, including product weight, size, shape, color, texture, and taste.
• Perform detailed inspections on finished goods, verifying appearance, texture, flavor, and consistency.
• Ensure full compliance with food safety regulations, including HACCP and GMP standards, throughout all stages of production.
• Maintain cleanliness and hygiene standards in production areas, including equipment and utensils.
• Keep detailed and accurate records of all quality control activities, inspections, and results for accountability and traceability.
• Collaborate with production staff to train them in quality control procedures, corrective measures, and food safety practices.
• Act as the key authority on quality-related decision-making, offering solutions to quality issues as they arise.
Qualifications and Experience
Key Result Areas (KRAs):
• Deliver consistent product quality and adherence to specifications.
• Achieve compliance with all food safety regulations (HACCP, GMP) during the production process.
• Optimize production efficiency while reducing waste and rework.
• Ensure that all finished products meet customer expectations and leave the facility in excellent condition.
Minimum Hiring Standards:
• A Culinary qualification, Food Processing Diploma, or Degree.
• A qualification or high level knowledge of Bread in Quality Control will be an added advantage.
• A certification in Occupational Health and Safety (OHS) or Food Safety is an added advantage.
• At least 5 years of experience in a reputable bakery organization.
• Strong problem-solving skills with a focus on identifying and correcting quality issues promptly.
How to Apply
How to Apply: Interested candidates are encouraged to send their CVs to ratidzon@mauriberg.co.zw and CC admin@mauriberg.co.zw by no later than 25/03/2025.
