About Bread Making
Bread making is at the heart of our operations. We craft authentic French breads using traditional recipes and high-quality ingredients.
The following are key responsibilities:
* Moulding, mixing, maturing artisan breads
* Production of bread and pastry items, operating commercial mixers and moulding equipment
* Dough preparation, including checking raw materials, kneading and weighing ingredients
* Operating ovens and monitoring temperature
* Following standard recipes and procedures
* Upholding health & safety standards
* Maintaining cleanliness and organisation of the prep area
Candidates should have relevant qualifications, such as a Certificate III in Baking, along with 2 years' experience as a qualified baker. They should be willing to learn and excel in their profession, comfortable working in a fast-paced food production environment, and have some knowledge of HACCP quality systems.