Bakery Delivery jobs

Golden Bakery is a family-owned bakery with a passion for creating high-quality pastries, cakes, and more. With locations in Osborne Park and Perth City, we’re known for our delicious treats, and friendly atmosphere.

We're currently hiring a Full-Time Food Producer to join our team at our Osborne Park location.

The hours for this role will be:

• Monday to Friday 6:30 am to 2:30 pm

Position Description

The Food Producer is responsible for supporting the daily production of Golden Bakery products across various production areas, including preparation, pastry, bench production, savoury production lines, oven support, and general production activities.

The role involves preparing ingredients and production components, operating and monitoring equipment as trained, maintaining consistent product quality and production flow, and ensuring assigned production requirements are completed according to the daily schedule.

Food Producers may be rostered or directed to work in different production areas depending on daily production requirements, priorities, and operational needs.

Key Responsibilities

1. Production Preparation

• Prepare cooked fillings, components, dough, pastry, and other production items as required by the daily production plan.

• Prepare and combine designated pastry, filling, and other production components according to instructions and required specifications.

• Stage and prepare ingredients, materials, containers, and other items required for production.

• Ensure ingredients and production components are available and supplied to the relevant production areas as required.

• Prepare designated products or components for the following day's production where required.

2. Pastry and Dough Production

• Prepare dough and pastry components, including top and bottom pastry and other pastry items as required.

• Operate pastry and dough equipment safely and correctly following training and operating procedures.

• Complete daily pastry production requirements to meet production line demand and schedule.

• Supply pastry and other required components to downstream production areas.

• Monitor pastry production and report or address minor issues where appropriate.

• Support team members and coordinate production tasks to maintain quality and output.

3. Bench and Hand-Made Production

• Prepare and assemble hand-made savoury products according to the production plan, including quiches, pasties, specialty pies, spring rolls, and other small-batch products.

• Prepare designated products and components as rostered.

• Assist with potato preparation, bread preparation, and other designated production tasks.

• Slice cooked chicken for the Retail Department as required.

• Support oven operations when required to meet production timelines and quality standards.

• Maintain an organised and efficient bench production area.

4. Pie and Sausage Roll Line Production

• Set up production line equipment and prepare ingredients, materials, and line consumables for the first production run.

• Operate and monitor production lines to maintain consistent product flow and output.

• Manage ingredient feeds and ensure required components are supplied to the production line.

• Coordinate pastry and component requirements during production, including top and bottom pastry supply and tray or mould handling where required.

• Monitor products during production and report any quality, equipment, or production issues promptly.

• Complete end-of-line duties, including preparing trolleys and ensuring products are correctly identified, labelled, and handled.

• Participate in shift and crew handovers to support continuous production.

5. Oven and Equipment Support

• Set up, operate, monitor, and safely shut down production machinery and equipment as trained.

• Support oven operations when required to maintain production schedules.

• Monitor equipment during operation and report faults, abnormalities, or safety concerns promptly.

• Follow all required operating, cleaning, and safety procedures when using machinery and equipment.

6. General Production and All-Rounder Duties

• Work across different production areas as directed according to daily priorities and operational requirements.

• Provide flexible support across preparation, pastry, bench production, savoury lines, oven support, and other general production tasks.

• Assist with changeovers and maintain workflow continuity between production areas.

• Top up ingredients, materials, and components to maintain steady production flow.

• Assist with minor production issues within the scope of training and escalate issues requiring further assistance.

• Complete remaining production requirements, including final runs and catch-up tasks, to help meet daily production targets.

• Coordinate with supervisors, production leads, and other departments to prioritise urgent production requirements.

7. Product Handling and Identification

• Ensure products and work-in-progress are correctly identified, labelled, covered, and stored where applicable.

• Handle ingredients, components, and finished products appropriately to maintain product quality and food safety.

• Ensure production materials and components are stored correctly after use.

• Report any product, ingredient, labelling, or storage concerns to the appropriate supervisor or manager.

8. Cleaning, Hygiene and Workplace Standards

• Maintain a clean, organised, and hygienic production area throughout the shift.

• Clean production benches, equipment, tools, containers, and work areas during and after assigned tasks.

• Ensure containers and tubs are clean, correctly labelled, and stored appropriately.

• Complete required clean-down activities at appropriate intervals and at the end of the shift.

• Ensure equipment is cleaned and safely shut down after use.

• Maintain work areas in a safe, tidy, and production-ready condition.

9. End-of-Production Responsibilities

Before completing the shift, Food Producers are expected to check their assigned areas and ensure that:

• Production requirements have been completed or appropriately handed over.

• Products and work-in-progress are correctly identified, covered, and stored where applicable.

• Ingredients and production components are stored correctly.

• Equipment has been cleaned and safely shut down.

• Work areas, benches, tools, and equipment are clean and tidy.

• Any outstanding production requirements, equipment issues, or other concerns have been reported to the relevant supervisor or production lead.

• The area is left safe, clean, organised, and ready for the next shift.

Safety, Quality and Compliance

• Follow all workplace health and safety requirements, food safety procedures, hygiene standards, and company policies.

• Follow instructions, procedures, and training provided by supervisors and management.

• Use machinery, equipment, tools, and protective equipment safely and correctly.

• Maintain required standards of product quality, hygiene, handling, and presentation.

• Immediately report hazards, equipment faults, product issues, or other concerns to the appropriate supervisor or manager.

Teamwork and Communication

• Work cooperatively with production team members, supervisors, and other departments.

• Communicate effectively during shift handovers and when transferring products or components between production areas.

• Follow daily production priorities and instructions provided by supervisors or production leads.

• Assist other team members where reasonably required to maintain production flow and meet daily targets.

• Support a positive, respectful, and productive workplace environment.

Flexibility

The Food Producer may be required to work across different production areas depending on the daily production schedule and operational requirements. Employees may be assigned to preparation, pastry, bench production, savoury production lines, oven support, or general production duties and may be required to assist in other areas within their training and competency.

General Duties

• Perform other reasonable duties within the scope of the position as directed by management or the Production Manager.

• Maintain flexibility to respond to changing production requirements and priorities.

• Participate in training and development activities required to safely and effectively perform the role.

• Continuously work towards maintaining efficient production, quality, hygiene, safety, and workplace standards.