Sandough

The Bread Maker is responsible for preparing and handling Sandough’s dough according to our established recipes, techniques, and quality standards. This position requires consistency, attention to detail, organization, and the ability to follow precise production procedures.

The Bread Maker plays an important role in maintaining the quality and consistency of our bread every day.

Responsibilities

• Prepare dough according to the established recipe, technique, and production procedures.
• Accurately measure and weigh all ingredients.
• Follow required mixing times, speeds, ingredient sequence, and dough-handling procedures.
• Monitor dough quality and consistency throughout the mixing process.
• Properly rest and handle dough according to established procedures.
• Divide dough into the required portion sizes.
• Round dough consistently to the required shape, weight, and tension.
• Place rounded dough into designated dough boxes or containers and prepare it for fermentation and storage.
• Follow established fermentation, refrigeration, and dough-storage procedures.
• Maintain consistency between every batch and immediately report unusual dough conditions or production issues to the manager.
• Follow the daily production schedule and prepare the required quantity of dough on time.
• Keep accurate production records when required.
• Properly label and date dough batches.
• Maintain a clean and organized dough-production area.

More detail about Sandough, please visit https://culinaryagents.com/entities/1039788-Sandough