A “Baker” at La Madeleine would be responsible for preparing a variety of French pastries and breads according to established recipes, ensuring high quality standards, maintaining cleanliness in the baking area, and adhering to all food safety regulations, with a focus on producing authentic French baked goods like croissants, pain au chocolat, and traditional loaves, while upholding La Madeleine’s signature quality and presentation.

Key Responsibilities:

• Dough preparation:

Mixing and kneading dough for various pastries and breads, including croissants, baguettes, and pain au chocolat, following precise measurements and techniques.

• Pastry shaping and finishing:

Shaping dough into desired forms, layering, filling, and applying decorative elements like glazes or sprinkles.

• Baking:

Monitoring oven temperatures and baking times to ensure consistent quality and texture of baked goods.

• Quality control:

Inspecting baked goods for appearance, taste, and texture, discarding any items that do not meet standards.

• Decorating:

Adding finishing touches to pastries like icing, frosting, or fruit toppings as needed.

• Sanitation and safety:

Maintaining a clean work area, following proper food handling practices, and ensuring all equipment is sanitized.

• Inventory management:

Checking stock levels of ingredients and notifying management when supplies are low.

• Production planning:

Following daily production schedules to meet customer demand.

Skills and Qualifications:

• Proven experience as a baker, preferably with a focus on French pastry techniques
• Strong understanding of baking principles, including dough handling, fermentation, and oven operation
• Attention to detail and ability to maintain consistent quality
• Ability to work efficiently under pressure and meet deadlines
• Physical stamina to stand for long periods and perform repetitive tasks
• Knowledge of food safety and sanitation procedures
• Excellent teamwork and communication skills

• Dough preparation