Assistant Baker

Role Overview

As a day-to-day contributor in a fast-paced commercial bakery located in Mlolongo, Machakos, you’ll work closely with the Head Baker to turn bulk raw materials into consistent, high-quality baked goods. Your focus will be on operating industrial mixing and proofing equipment, accurately scaling ingredients against recipe sheets, and maintaining precise oven temperatures so every loaf, pastry, and cake meets strict quality standards. By championing cleanliness and precision, you directly help the bakery deliver safe, uniform products to its customers without interruption.

Key Responsibilities

• Weigh and prepare all ingredients for breads, buns, cakes, and pastries using standardized formulas, checking every batch for correct weight and volume.
• Run commercial mixing machines, dough dividers, deck and rotary ovens, and proofing cabinets while adhering to safety procedures and operational guidelines.
• Knead, shape, and portion dough either manually or via automated equipment, then manage fermentation and proofing cycles to achieve the desired texture and rise.
• Monitor baking times, heat levels, and product appearance throughout each run, making adjustments to ensure consistent crust, crumb, and colour across all items.
• Inspect raw dough and finished products for flaws such as off-colour, wrong density, or weight errors, and promptly alert the Head Baker or Production Supervisor to any issues.
• Follow strict food hygiene rules and Good Manufacturing Practices (GMP), including correct use of personal protective equipment, allergen separation, and cross-contamination prevention at every station.
• Apply FIFO (First-In, First-Out) principles when receiving and storing bulk supplies like flour, shortenings, and flavourings to maintain proper stock rotation.
• Thoroughly clean and sanitize all mixing bowls, utensils, baking racks, and production machinery after each shift, and perform basic daily checks to catch mechanical problems early.

Requirements & Qualifications

• A Certificate or Diploma in Baking, Culinary Arts, Food Production, or a closely related field is strongly preferred.
• At least three years of practical experience working in a commercial bakery, industrial food plant, or high-volume hotel kitchen.
• Solid grasp of yeast handling, gluten development, dough fermentation timing, proofing stages, and the science behind baking.
• Familiarity with Good Manufacturing Practices (GMP), kitchen sanitation procedures, and food preservation standards.
• Ability to read formula cards accurately, scale micro-ingredients with precision, and manage multiple baking timers without missing a beat.
• Physical stamina to stand for extended periods, lift heavy sacks of flour, and work comfortably in the warm environment typical of a bakery in Mlolongo, Machakos.
• A team player with clear communication skills to coordinate with shift peers and follow daily production schedules without friction.

What We Offer / Why Join

This position gives you the chance to sharpen your skills in commercial baking operations, from handling large-scale dough machinery to working on specialized pastry lines. You’ll gain structured, hands-on experience that can open doors to future roles such as Senior Baker, Pastry Supervisor, or Kitchen Lead. Working in a stable food manufacturing setting alongside seasoned culinary professionals in Mlolongo, Machakos, you’ll build a strong foundation in an essential industry.