Bread Production: Prepare, knead, proof, and bake various bread types, including sourdough, yeast-raised, and specialty loaves.
Quality Control: Ensure high standards for taste, texture, and presentation for all products.
Recipe Development: Innovate with new recipes and seasonal items.
Inventory & Ordering: Manage stock levels of ingredients, including flour, yeast, and sourdough starters.
Equipment Maintenance: Safely operate and clean ovens, mixers, and other bakery equipment.
Compliance: Adhere strictly to food safety, hygiene, and sanitation regulations.
Qualifications & Skills
Proven experience as a bread baker or bakery chef.
Deep knowledge of baking techniques, fermentation, and ingredient behavior.
Strong time management and ability to work in high-pressure environments.
Creativity in developing new products.
Ability to work early mornings, weekends, and holidays.
Relevant education in culinary arts or baking is highly desirable.