Baker, chef, assistant chef

Job Description:

Job Title:

Baker / Assistant Baker / Pastry Chef
Location: On-Site | Democratic Republic of Congo (DRC)

Company Overview:

A leading retail and food service group in the Democratic Republic of Congo (DRC) is seeking a skilled Baker to join its food production team. This role is suited for candidates with 3 to 5 years of relevant experience in the Hotel or QSR industry, who have a passion for bakery and the ability to handle various bakery and pastry preparations.

This is a full-time, on-site role offering international exposure and an opportunity to be part of a growing food and hospitality division.

Key Responsibilities:

1. Bakery Product Preparation

• Prepare and bake a wide range of products including breads, buns, cakes, cookies, pastries, and other baked goods.

• Follow standard recipes and ensure quality, taste, and consistency in every batch.

• Innovate new bakery items based on seasonal trends and customer feedback.

2. Handling Veg & Non-Veg Ingredients

• Work with both vegetarian and non-vegetarian bakery items (e.g., egg-based pastries, meat-filled savory bakes, etc.).

• Ensure hygienic handling and separation of ingredients as per food safety standards.

3. Baking Operations & Equipment

• Operate and maintain commercial baking equipment such as ovens, mixers, proofers, dough sheeters, etc.

• Monitor baking times, temperatures, and production schedules.

• Maintain cleanliness and ensure timely servicing of bakery equipment.

4. Inventory & Quality Control

• Check stock of raw materials and assist in inventory planning and ordering.

• Ensure freshness and quality of ingredients used.

• Conduct regular quality checks of finished products before dispatch.

5. Hygiene, Cleanliness & Compliance

• Follow food safety regulations and kitchen hygiene protocols at all times.

• Maintain cleanliness of workstation, baking tools, and storage areas.

• Assist in daily cleaning and closing duties in the kitchen or bakery unit.

Key Requirements:

• Experience: 3 to 5 years in hotel kitchens, QSRs, or commercial bakeries as a Baker, Assistant Baker, Pastry Chef, or similar role.

• Skills:

  • Proficiency in baking techniques (fermentation, proofing, decoration, etc.)

  • Experience working with both veg and non-veg bakery products

  • Understanding of ingredient ratios, measurements, and recipe customization

• Education: Diploma or certification in Bakery & Confectionery, Culinary Arts, or a related field preferred.