Dough Preparation & Mixing: Accurately measure, scale, and combine ingredients (flour, yeast, liquids, sugar, spices, etc.) according to formulas and standard operating procedures (SOPs)., Equipment Operation: Set up, operate, and monitor commercial mixers (spiral, planetary, horizontal) adjusting speed, time, and temperature controls based on dough types., Quality Control: Monitor dough texture, temperature, hydration, and gluten development throughout the mixing and fermentation processes; make real-time adjustments as needed., Production Schedule Adherence: Coordinate with bakers, depositors, and oven operators to ensure dough is mixed and available on time to meet daily production targets., Sanitation & Food Safety: Thoroughly clean and sanitize mixing bowls, attachments, hoppers, and work areas in compliance with FDA, USDA, HACCP, and OSHA standards
Physical Stamina,Mathematical Skills,Knowledge of Bakery terms.
High School