Baker

Oliver & Bonacini Restaurants; Toronto; On-site; CAD 40,000 - 55,000; Full time

Job summary

A leading company in the culinary industry is seeking a talented baker who is both a scientist and an artist. The ideal candidate will have experience in a bakery or restaurant, possess creativity, and be detail-oriented. Responsibilities include preparing a variety of baked goods, following recipes, and possibly developing new ones. Join a dynamic team dedicated to culinary excellence.

Qualifications

• Minimum 3 years’ experience in a bakery or restaurant environment.
• Knowledge of baking equipment and techniques.

Responsibilities

• Check production schedule to determine variety and quantity of goods to bake.
• Measure and mix ingredients to form dough or batter.
• Monitor baking process to identify needed adjustments.

Skills

Creativity

Attention to Detail

Teamwork

Education

Baker / Patisserie Apprentice Program

Baking and Pastry Arts Management Program

Tools

Electric Mixers

Rolling Pins

Cutting Tools

Job description

O&B Artisan is looking for our next great baker!

Our bakers are part scientist and part artist. They must know different techniques and must understand how each ingredient affects the dough, keeping up to date with changes in the industry. Our bakers are responsible for keeping ingredients fresh and tailoring recipes to the taste and preferences of our various fine dining restaurants.

PRIMARY DUTIES & RESPONSIBILITIES

• Check production schedule to determine variety and quantity of goods to bake.
• Measure and mix ingredients to form dough or batter, following recipes.
• Place dough in pans, moulds, or on sheets and bake in oven. Observe products while cooking and adjust controls.
• Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
• Monitor baking process to identify needed adjustments.
• Handle and move ingredients, tools, and cooking pans.
• Control mixing processes and oven controls.
• Implement products by following recipes or creating new ones.
• May develop new recipes.

Qualifications

Qualifications

• Completed a Baker / Patisserie Apprentice Program and / or Baking and Pastry Arts Management program
• Minimum 3 years’ experience within a bakery or restaurant environment
• Knowledge in a wide range of ingredients.
• Knowledge of baking equipment and techniques.
• Knowledge in precautionary measures for possible hazards - WHMIS.
• Must also patient, detail-oriented, creative and organized.
• Able to work well independently and as part of a team.