Baker

Role Overview

As a Baker, you own the day-to-day production that keeps the counter and display stocked with fresh, consistent product — from scaling and mixing through proofing, shaping, baking and finishing. The work is hands-on and rhythm-driven: you'll read dough as it develops, adjust to shifting kitchen conditions, and stay on top of bake times so each batch leaves the oven at its best. Getting this right matters because the quality and reliability of what comes out of the oven every morning is what customers judge the business on.

Key Responsibilities

• Scale, mix and develop doughs and batters according to established recipes, adapting hydration, mixing time and fermentation based on daily conditions.
• Shape, proof and prepare products for the oven, keeping a steady pipeline so production never stalls during peak service.
• Operate and monitor baking equipment, tracking oven temperatures, bake times and load sizes to achieve consistent colour, rise and texture.
• Finish, fill, glaze, dust and present baked goods to the standard the business is known for, then tray and label them correctly.
• Inspect every batch before it reaches the counter, checking taste, structure and appearance, and flagging or removing anything that falls short.
• Monitor ingredient stock and par levels, rotate supplies properly, and work to reduce waste and stale product wherever possible.
• Keep benches, tools, storage areas and equipment clean and sanitised, and follow food safety and hygiene procedures without exception.
• Work the production rota as scheduled, including weekends and public holidays, and communicate clearly with the wider team on timing, volumes and shortages.

Requirements & Qualifications

• A minimum of 2–3 years of hands-on baking experience, gained in a bakery, café or restaurant kitchen.
• Solid working knowledge of dough preparation, fermentation, proofing, baking and volume production.
• A sharp eye for quality, consistency and presentation — you notice when a batch isn't right and act on it.
• Practical understanding of food safety and hygiene standards and the discipline to apply them consistently.
• The ability to stay efficient and composed in a fast-paced production environment with fixed service deadlines.
• Reliable, hardworking and self-driven, with the initiative to keep production moving without constant direction.
• Strong teamwork and communication skills, and the flexibility to work weekends and public holidays.
• No specific formal qualification is required — a proven record of hands-on baking experience is the measure that counts.