Baker

4 days ago

Pasay, National Capital Region, Philippines Nan Tian Group Ltd., Inc. Full time

Position Title: Baker

Department: Central Kitchen / Production

Reports To: Kitchen Supervisor / Central Kitchen Manager

Work Location: Central Kitchen / Commissary

Job Summary

The Baker is responsible for preparing and baking tarts and other desserts to support the daily supply requirements of all Lan Hot Pot branches. The role ensures consistent product quality, food safety compliance, and timely production in accordance with company standards. This position requires discipline, cleanliness, accuracy, and accountability in a centralized production environment.

Key Responsibilities

  1. Production & Baking

  2. Prepare, bake, and finish tarts and other desserts according to approved recipes and production schedules.

  3. Ensure daily output meets the required quantity and quality standards for all branches.

  4. Maintain consistency in taste, appearance, portioning, and presentation.

  5. Food Safety & Sanitation

  6. Strictly comply with food safety, hygiene, and sanitation standards (RA 10611 – Food Safety Act and company SOPs).

  7. Ensure proper handling, storage, labeling, and rotation of ingredients and finished products (FIFO).

  8. Maintain a clean, organized, and sanitized work area at all times.

  9. Quality Control

  10. Monitor baking temperatures, timing, and product conditions to prevent wastage or defects.

  11. Report any quality, equipment, or ingredient issues immediately to the supervisor.

  12. Inventory & Materials Handling

  13. Assist in monitoring ingredient usage and minimizing wastage.

  14. Coordinate with the supervisor regarding ingredient shortages or production concerns.

  15. Compliance & Discipline

  16. Follow all company policies, kitchen SOPs, and workplace safety rules.

  17. Adhere to work schedules, production deadlines, and reporting requirements.

Qualifications & Requirements

  • High school graduate or vocational course related to baking, pastry, or culinary arts (preferred).
  • At least 1–2 years' experience as a baker or pastry staff in a commercial kitchen, bakery, or commissary.
  • Experience in centralized production for multiple outlets is an advantage.
  • Knowledge of basic baking techniques and dessert preparation.
  • Strong attention to detail and consistency.
  • Ability to work efficiently under time and volume pressure.
  • Physically fit and able to stand for extended periods.
  • Team-oriented, disciplined, and reliable

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