Employer: International Facilities Services 1. Purpose of the Role      To prepare required baked foods for the site. 2. Key Responsibilities 2.1. Baking Operations + Weigh and measure ingredients. + Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes. + Check the cleanliness of equipment and premises before production to ensure compliance with health and safety regulations and standards. + Check the quality of raw materials to ensure that standards and specifications are met. + Combine measured ingredients in bowls of mixing, blending, or cooking machinery. + Coordinate the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls, pastry and confectionary products. + Bake bread, cakes, biscuits, pastries, pies and other flour products. + Monitor oven temperatures and product appearance to determine baking times. 2.2. Health and Safety Compliance + Within the area of responsibility, ensure the kitchen and its operations comply with all relevant health, safety and environmental requirements. + Ensure that hygiene standards are maintained in accordance with SOP’s. + Ensure that protective clothing is always clean and worn as required. + Ensure that housekeeping is done properly (i.e. within area of responsibility that the working surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed). 2.3. Effective Teamwork and Self-Management + Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development. + Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained. + Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution. + Manage colleagues’ expectations and communicate appropriately. + Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives. KNOWLEDGE/COMPETENCE What skills, knowledge,and/or attributes arenecessary to perform the role? 1. Knowledge + Raw materials + Baking processes and equipment 2. Skills + Literacy + Numeracy 3. Attributes + Cooperation + Attention to detail + Deadline driven + Organised QUALIFICATION ANDEXPERIENCE + Grade 12 or equivalent qualification + Minimum of 3 to 5 year's experience as a baker or confectioner