Pastry Baker, Cebu

Creative Cuisine Group is a group of restaurants owned and managed by the Dytian siblings, who are recognized professionals in the Philippine culinary industry, particularly in Cebu.

The business started in the year 1991 when Kaffee Alde bakeshop opened, and now we are expanding as we launched other brands and opened the franchise over Visayas and Mindanao.

We are a collective group of food brands and concepts such as Chika-an sa Cebu, Big Mao Foodlab, Brique, Creative Cuisine Catering Services, Big Daddy, Da In Korean Restaurant, Parola Seaview Restaurant, Sutukil by the Bay, Kubu Restaurant, Kaffee Alde and ETTAS.

We are looking for dynamic, creative, trustworthy, hardworking, presentable looking, flexible, have excellent communication skills, patient, passionate, can lead by example and can deliver the best experience ever to our valued customers!

If youre the one that were looking for, COME and JOIN our GROWING TEAM.

Position: Baker Croissant Specialist

Job Description:

We are looking for a skilled and passionate Baker specializing in croissants to join our team. The role involves crafting high-quality croissants and laminated pastries with precision, consistency, and efficiency. The ideal candidate has experience in traditional and modern baking techniques, especially lamination, and a solid understanding of dough handling and fermentation.

Key Responsibilities:

• Prepare and bake a variety of laminated pastries, with a strong focus on croissants.
• Handle dough mixing, rolling, folding, and shaping using proper lamination techniques.
• Maintain consistency in taste, texture, and appearance of all baked goods.
• Measure and mix ingredients accurately according to standardized recipes.
• Monitor oven temperatures and baking times to achieve desired results.
• Maintain cleanliness and organization of the workstation and baking equipment.
• Ensure compliance with food safety and hygiene standards.
• Collaborate with the baking team to manage workflow and production schedules.
• Assist in developing and testing new croissant flavors or variations.
• Report inventory levels of baking ingredients and materials.