ABOUT US:

The Snapery East is a cornerstone of the London baking community, renowned for crafting the highest quality bread and pastries. We are dedicated to bringing unique and delicious flavours to our customers, and we pride ourselves on fostering a culture of innovation, learning, and respect within our team. As we embark on an exciting phase of expansion, we are seeking a passionate and skilled Pastry Chef to join our team.

REQUIREMENTS:

• Proven experience as a pastry chef
• Passion for baking and a continuous desire for personal and professional development.
• Good knowledge of food safety standards and practices.
• Excellent attention to detail and a commitment to quality and sustainability.
• Positive attitude towards early starts; this position does not include night shifts.
• The ability to work well both independently and as part of a team.

ABOUT THE ROLE:

In this dynamic role, you will work closely with our head of pastry to expand and refine our production processes. You will receive comprehensive support and training. This role involves managing pastry production tasks independently, ensuring quality control, and handling stock management. We expect you to contribute to the smooth operation of the bakery through vigilant quality checks and effective stock management.

KEY RESPONSIBILITIES:

• Production and Innovation:
• Independently manage pastry production tasks without direct supervision, demonstrating self-reliance and decision-making skills.
• Assist in the introduction of new pastry recipes that align with our commitment to unique and delicious flavours.
• Efficiently organise work to meet production timelines, adjusting as needed based on the day’s demands.
• Handle equipment setup, operation, and shutdown, ensuring all machinery is properly used and maintained.
• Quality Control and Communication:
• Conduct regular quality checks on products for consistency in size, shape, colour, and texture, adhering to our high standards.
• Identify and resolve minor issues on the spot, while escalating more significant concerns to the shift leader for immediate attention.
• Keep detailed records of any deviations from standard procedures or product quality, contributing to continuous improvement efforts.
• Proactively identify opportunities for improvement in recipes, techniques, or equipment to enhance overall quality and efficiency.
• Receiving Goods and Stock Management:
• Take responsibility for receiving deliveries of ingredients and supplies, verifying quantities against purchase orders, checking quality, recording temperatures where necessary, and storing appropriately in a timely fashion.
• Organise storage areas for easy access and efficiency, applying first-in-first-out (FIFO) principles to minimise waste and ensure the freshness of ingredients.
• Regularly audit stock levels to prevent shortages or excess, and coordinate with suppliers or management to reorder supplies in a timely manner.
• Sustainable Practices:
• Work with mindfully sourced ingredients from small-scale producers, respecting the produce and valuing sustainable food systems.
• Adhere to practices that minimise wastage and promote sustainability.