Roles & Responsibilities
Setting up the Company's bread and pastry program, including bakery design and layout, equipment and production schedules
Managing the staff of bakers, including hiring, training, scheduling, and supervising them.
Creating new recipes for products such as breads, pastries, desserts, and other baked goods. Heavy focus on sourdough and brioche loaves for the hot kitchen, as well as viennoiserie pastries for outlets.
Measuring ingredients to create recipes and ensure that they are consistent each time they are made.
Communicating with other members of the foodservice team to ensure that orders are delivered on time and that production runs smoothly.
Maintaining clean work areas and equipment to prevent contamination and spoilage of food products. Testing new recipes to improve taste or texture. Coordinating with other departments (kitchen, various outlet managers) for ordering and delivery to outlets.
Planning menus based on seasonal availability of ingredients and customer preferences
Experience & Education
2-3 years of experience in a bakery
No formal education required, but clear on-job experience is a must