Assistant Baker

Role Overview

This position sits at the intersection of baking craftsmanship and commercial growth. You will spend your time in the bakery producing finished goods, running trials, and refining recipes that demonstrate the full potential of the Bake and Top ingredient range, while also acting as a trusted technical advisor to customers. Your expertise directly supports sales by showing clients how to achieve consistent, high-quality results and by translating their day-to-day production challenges into actionable solutions.

Key Responsibilities

• Prepare, bake, and finish a variety of products — including breads, pastries, cakes, and decorated items — using Bake and Top ingredients, ensuring every output matches established quality and presentation standards.
• Develop and continuously improve recipes that highlight the functional benefits of the product range, from texture and shelf life to visual appeal and ease of production.
• Plan and lead product demonstrations, application trials, and hands-on training sessions for both internal bakery teams and external customers such as bakers, retailers, and distributors.
• Advise bakery staff and clients on the correct handling, usage, and troubleshooting of Bake and Top products, helping them optimise yields and reduce waste.
• Monitor and uphold rigorous food safety, hygiene, and quality assurance protocols throughout all baking and demonstration activities.
• Build and nurture lasting relationships with customers by understanding their production needs, responding to technical queries promptly, and presenting tailored solutions that encourage repeat business.
• Gather feedback from customers and the wider market, documenting emerging trends and pain points to inform product development and service improvements.
• Keep precise records of all trials, demonstrations, training events, and customer interactions, and prepare weekly and monthly summaries covering sales progress, technical support activity, and engagement outcomes.

Requirements & Qualifications

• A recognised qualification in baking, patisserie, food technology, or a related field, or equivalent hands-on experience as a professional baker — ideally in an industrial, artisanal, or in-store bakery environment.
• At least 3–5 years of practical baking experience, with demonstrated proficiency in dough handling, fermentation, baking techniques, and finishing or decoration methods.
• Strong recipe development skills, including the ability to adapt formulations, scale batches, and troubleshoot quality issues such as texture, volume, colour, and consistency.
• Excellent communication and presentation skills, with the capacity to deliver engaging product demonstrations and technical training to audiences with varying levels of experience.
• A service-oriented mindset and the ability to build rapport with customers, along with some exposure to sales or commercial activities within the food ingredients or bakery sector.
• Solid understanding of food safety standards, hygiene regulations, and allergen management in commercial food production.
• Organisational skills to manage multiple trials and customer visits simultaneously, plus a working knowledge of standard office software for reporting and record keeping.
• A full driver’s licence and willingness to travel to customer sites and demonstration venues as required.