Baker

Flour Pot Manila; Taguig; On-site; PHP 180,000 - 240,000; Full time

Job summary

Flour Pot Philippines is seeking a skilled Baker for the Back of House to prepare and bake a range of breads and pastries, ensuring quality and consistency across all products. The role requires following Flour Pot's recipes, maintaining food safety, and supporting the commissary and kitchen teams.

The Baker will handle measuring, mixing, kneading, proofing, and baking, while monitoring inventory and ensuring proper storage of ingredients and finished goods.

Qualifications

• 2–3 years of bakery experience in bakery/restaurant/commissary.
• Graduate of Culinary Arts or Baking is an advantage.
• Knowledge of bread-making, dough preparation, fermentation, proofing, and baking.
• Familiarity with commercial bakery equipment.

Responsibilities

• Bake breads, pastries and other bakery products according to approved recipes and standards.
• Ensure product quality, portioning, taste, texture, and presentation.
• Monitor baking temperatures, proofing time, and production schedules.

Skills

Baking proficiency

Attention to detail

Time management

Teamwork

Inventory control

Education

Culinary Arts background

Tools

Commercial bakery equipment

Job description

Job Description – Baker

Flour Pot Philippines | Back of House (BOH)

Position: Baker
Department: Kitchen / Bakery
Reports To: Head Baker / Commissary Manager / Executive Chef
Employment Type: Full-time

Job Summary

The Baker is responsible for preparing, producing, and baking a variety of breads, pastries, and other baked goods in accordance with Flour Pot's recipes, quality standards, and production requirements. The role ensures consistency in taste, texture, appearance, and freshness while maintaining proper food safety, sanitation, and kitchen organization.

Key Responsibilities

1. Baking and Production

• Prepare and bake breads, pastries, and other bakery products according to approved recipes and standards.

• Measure, weigh, mix, knead, proof, shape, and bake ingredients accurately.

• Ensure consistency in product quality, portioning, taste, texture, and presentation.

• Monitor baking temperatures, proofing time, and production schedules.

• Prepare daily production requirements based on demand and inventory levels.

• Assist in developing and testing new bakery products when required.

2. Quality Control

• Ensure all baked products meet company quality and presentation standards.

• Inspect ingredients and finished products for freshness and quality.

• Properly store and label ingredients and finished products.

• Report defective ingredients, equipment issues, and production concerns to the immediate supervisor.

3. Inventory and Cost Control

• Monitor the usage of baking ingredients and supplies.

• Minimize wastage through proper handling, measuring, and storage.

• Assist in monitoring stock levels and reporting replenishment requirements.

• Follow standard recipes and portion controls to maintain food cost efficiency.

4. Food Safety and Sanitation

• Maintain cleanliness and sanitation of the baking area, equipment, tools, and workstations.

• Follow proper food handling, storage, and hygiene procedures.

• Observe FIFO (First In, First Out) and proper labeling practices.

• Comply with company food safety policies and sanitation standards.

5. Teamwork and Operations

• Coordinate with the kitchen and commissary team to ensure timely production.

• Follow instructions and production schedules from the immediate supervisor.

• Maintain proper organization of ingredients, tools, and equipment.

• Perform other related duties as may be assigned by management.

Qualifications and Requirements

• At least 2–3 years of relevant experience in a bakery, pastry shop, hotel, restaurant, or commissary.

• Graduate of Culinary Arts, Baking and Pastry Arts, or relevant vocational training is an advantage.

• Knowledgeable in bread-making techniques, dough preparation, fermentation, proofing, and baking.

• Familiarity with commercial baking equipment, ovens, mixers, and other bakery tools.

• Ability to follow standardized recipes and production specifications.

• Knowledge of food safety, sanitation, and proper food storage.

• Physically capable of working in a fast-paced kitchen environment.

• Willing to work on shifting schedules, weekends, and holidays when required.

Required Skills and Competencies

• Baking and technical proficiency

• Attention to detail and product consistency

• Time management and productivity

• Organization and cleanliness

• Teamwork and communication

• Inventory and waste management

• Ability to work under pressure

• Initiative and willingness to learn