DESCRIPTION:

You will be able to produce and bake artisan and traditional breads according to established temperatures and timings.
Monitor production in an efficient and professional manner.
You must have a proven track record in working in a high volume bakery
You will be numerate and able to calculate recipe scaling as required.
You will have good knowledge, understanding and commitment of producing and hand forming quality Sour dough and other long fermentation breads including Ciabatta as well as sweet pastries including croissants and traditional breads.
You must be able to work under pressure.
You will share responsibility for maintaining our traceability, high hygiene standards and cleanliness in the bakery.
You will be a good self-starter, able to organise and schedule your own work with minimal supervision whilst following the direction of our head baker.
You must be eligible to work in the UK.
Hold a current Food Hygiene certificate or be prepared to take the test.
Be able to provide references on request.

Please refer the Job description for details