1. 麵料製作：
• 根據SOP為每種麵包和丹麦麵包加工配料
• 桿歐式麵包的麵糰（適用的商店）。
• 準備所有麵包的配料和馅料
• 了解所有種類，知道每種麵包種類的成分是什麼
• 將新鲜出爐的麵包送出
2. 製作平台：
• 掌握每個麵包使用正確和所需配料的知識
• 確保每個麵包使用正確的原料，每種原料的重量正确。
• 完成甜麵包、丹麦麵包、欧式麵包、吐司的成形工作
• 依據麵包要求進行甜麵包的原料填充
3. 烤箱作業：
• 确保每個麵包的温度和時間設置正確
• 在烘烤前對每個麵包烘烤設備有正确操作的知識
• 負責確保所有類型的麵包（甜麵包、丹麦麵包、欧式麵包、吐司）都按照標準進行烘烤
4. 其他作業：
• 確保清潔、整齊和衛生的工具及厨房環境
• 正确目的使用正確的工具和設備（如用颜色編碼的布擦拭不同的表面，正確的刀具等）。
1. Topping Section:
• Process topping for respective bread and danish types according to SOP
• Euro bun toppings (in applicable outlets)
• Prepare ingredients and fillings for all bun type products
• Learn all products and know what are the ingredients in each product
• Perform Dispensing duty to bring out freshly baked products in organized manner
2. Table Section:
• Be equipped with knowledge on using the right and required ingredients per product
• Ensure right ingredients are used per product, at the correct weight per ingredient
• Perform Sweet bun, Danish, Euro, Toast shaping
• Perform filling for sweet breads according to product
3. Oven Section:
• Ensure right temperature and time setting per product being baked
• Be equipped with the right and proper knowledge for each product before baking
• Responsible to ensure all bread types (sweet bread, Danish, Euro, Toast) be baked according to standard
4. General:
• Ensure clean, tidy and hygienic station and overall kitchen environment
• Use the right tools and equipment for the right purpose (e.g. colour code cloths to wipe different surfaces, right knives etc)
