Baker

Role Overview

This role sits at the intersection of baking craftsmanship and commercial growth, focusing on a portfolio of bakery mixes, bases, and finished product ingredients. You will work both in the development kitchen and at customer sites, producing showcase-quality goods, running hands-on demonstrations, and troubleshooting production challenges. Your technical credibility and ability to translate product knowledge into practical bakery solutions will directly influence customer loyalty and revenue expansion.

Key Responsibilities

• Prepare, bake, finish, and present a wide range of breads, pastries, cakes, and savoury items using the company’s ingredient systems, ensuring every output meets visual, textural, and flavour specifications.
• Design and refine new recipes that highlight the versatility of the product range, adapting formulations for different bakery environments, equipment types, and regional consumer preferences.
• Lead live baking demonstrations and structured technical sessions for distributors, retail bakery teams, and foodservice operators, tailoring content to each audience’s skill level and commercial needs.
• Visit customer production floors to diagnose quality issues, offer corrective guidance on ingredient usage, scaling, mixing times, proofing conditions, and oven parameters, and follow up to confirm resolution.
• Act as the primary technical contact for assigned accounts, proactively identifying upsell opportunities and introducing complementary products during routine service visits and consultations.
• Capture insights from customer feedback, market trends, and competitive products, then share structured recommendations with internal teams to guide future product development and marketing positioning.
• Keep precise records of trial formulations, batch outcomes, demonstration schedules, customer call notes, and troubleshooting cases to create a reusable knowledge base for the wider team.
• Collaborate regularly with sales, category marketing, quality assurance, and production colleagues to align technical activity with commercial targets and ensure consistent customer messaging.

Requirements & Qualifications

• Formal culinary, baking, or food science education, such as a diploma or degree in bakery technology, patisserie, or a related discipline, or equivalent hands-on experience in a professional bakery.
• At least three to five years of practical baking experience, ideally combining craft bakery work with exposure to commercial premix, frozen dough, or industrial ingredient applications.
• Strong working knowledge of bakery ingredient functionality, including gluten development, leavening systems, fats, sweeteners, and improvers, with the ability to troubleshoot formulation failures methodically.
• Demonstrated ability to deliver engaging product demonstrations and training sessions to audiences with different technical backgrounds, from master bakers to non-technical sales teams.
• Comfortable managing a varied schedule that includes time in the test bakery, visits to customer facilities, and travel to trade shows or regional accounts as required.
• Excellent organisational skills for documenting trials, compiling activity reports, and prioritising multiple projects without losing attention to detail.
• High standards of food safety awareness, including practical application of HACCP principles and hygiene regulations in both kitchen and customer environments.
• Proficiency with standard office software for report writing, recipe documentation, and simple data analysis; familiarity with CRM systems is an advantage.