3/14 【新加坡餐飲集團】 門店烘培師傅 Baker (新加坡)
- 台灣大食代餐飲有限公司
- 其他餐飲業
- 新加坡
- 經歷不拘
- 大學
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)