Required Qualifications:
High School or equivalent.
Diploma or certification in baking/pastry or culinary arts (preferred).
0–2 years of experience in bakery or kitchen environment.
Key Skills:
Basic baking skills and dough preparation knowledge.
Understanding of fermentation, proofing, and baking temperatures.
Accuracy in measuring and mixing ingredients.
Ability to follow instructions and recipes.
Good organizational and time-management skills.
Teamwork and communication.
Knowledge of food hygiene and kitchen safety practices.