Junior Baker

Java House Africa is a leading coffee house and casual dining chain in East Africa, founded in 1999.

Junior Baker

1. Understands the recipes used in baking and their proportions.
2. Can follow recipes keenly and precisely and can quickly interpret the recipe and quickly identify issues.
3. Can interpret and measure ingredients correctly with minimal supervision.
4. Understands how a batter and dough mixer works and can operate it well.
5. Ensures that all baked products are well sealed and packaged.
6. Understands how ingredients are stored, labelled, and packed
7. Understands the basic baking methods which include Creaming, Rub In, Hot milk, Blind Bake, All in one.
8. Has the knowledge of baking most of the bakery items that include croissants pies, bread, cakes, muffins and cookies.
9. Understand how to clean, assemble, and disassemble machine correctly such as food processor, scales, Planetary mixers, stick blender.
10. Can easily mould and scoop bakery items such as bread and choc chip cookies.
11. Able to fold the dough well into different shapes and sizes
12. Shows creativity and art in shaping of the dough.
13. Demonstrates consistency of good quality products and speed.
14. Performs all relevant tasks in line with the trained standard operating procedures to minimize risk of harm to self, others or damage to property.
15. Report all incident or accidents observed at the workplace to the Team Leader
16. Achieve all set annual Performance Development plans as agreed with the Team Leader
17. Pursue continued improvement in personal development by participating in development programs and training.
18. Displays positive attitude, works harmoniously with colleagues, and displays healthy respect for others that will support optimum team working environment.
19. Adherence to work schedules and performance criteria
20. Perform all work in line with trained SOPs and adherence to OSH procedures
21. Delivery to customers in full and on time
22. To achieve satisfactory scores in all customer quality assessment measures
23. The number of processes completed right first time, without the need for corrective action or rejection
24. Incident and accident rates for specific department
25. Achieve all PDP objectives as agreed with Team Leader
26. Number of suggestions or ideas shared.
27. 100% delivery in full and on time of manufactured items
28. Customer quality complaints not exceeding agreed targets

1. School Leaving Certificate
2. Diploma in food science or food manufacturing- desirable
3. At least 1 years’ experience in food manufacturing