QUALIFICATIONS

• Diploma or Certificate in Culinary Arts, Food Production, Bakery & Pastry, or a related discipline.
• Prior experience or working knowledge within a retail or supermarket environment is an added advantage.

REQUIREMENTS

• Minimum of 2 years of professional experience operating within a high- volume bakery,commercial kitchen, or food production setting.
• Comprehensive technical proficiency in advanced baking techniques, pastry preparation, and adherence to strict food safety protocols.
• Demonstrated ability toconsistently and efficiently produce a diverse range of baked goods, including artisanal breads, cakes, and fine pastries.
• Thorough understanding and practical application of industry- standard hygiene, sanitation, and food-handling regulations.