Lead Baker

Roles and responsibilities

• Dough Preparation: Measuring, mixing, and kneading dough using high-quality, natural ingredients to create a variety of breads.
• Fermentation and Proofing: Managing fermentation times, temperatures, and hydration levels to develop flavor and structure.
• Shaping and Scoring: Hand-shaping and scoring dough to achieve distinctive shapes and styles, such as baguettes, boules, and sourdough loaves.
• Baking Techniques: Skilled in oven management, including setting appropriate temperatures and adjusting for various bread types.
• Time Management: Efficiently coordinating multiple batches with varying proofing and baking times.
• Ingredient Knowledge: Familiarity with high-quality, natural ingredients and their effects on flavor and texture.
• Food Safety and Sanitation: Knowledge of food safety regulations, cleanliness, and proper handling to ensure safe, high-quality bread.
• Equipment Operation: Proficiency with commercial mixers, proofing cabinets, and deck ovens, as well as maintenance skills for optimal performance.
  

These competencies allow artisan bakers to consistently produce high-quality bread with traditional techniques

Required skills & Qualifications:

• High school diploma or equivalent; culinary or bakery qualification preferred.
• At least 5 years employed as a baker in a high turnover Supermarket business, or in a bakery production factory.
• Flexibility to work different shifts as needed.
• Must be proficient to communicate in English.

Desired candidate profile

1. Overseeing Baking Operations

   • Supervising Production: Ensuring the smooth operation of the baking process, from preparing ingredients to baking and finishing products. Overseeing the work of junior bakers and other kitchen staff.
   • Batch Production: Managing the production of large batches of baked goods while ensuring that each item meets the required standards for taste, texture, and appearance.
   • Recipe Development: Creating and experimenting with new recipes or improving existing ones to offer innovative or seasonal baked goods to customers.

2. Quality Control and Consistency

   • Ensuring Product Quality: Monitoring the quality of baked goods, including taste, texture, appearance, and freshness. Ensuring that products meet the bakery’s standards and specifications.
   • Consistency in Production: Ensuring that baked items are consistent in quality and presentation by following precise recipes, measuring ingredients accurately, and adhering to proper baking techniques.

3. Team Leadership and Training

   • Managing the Baking Team: Leading and mentoring junior bakers, kitchen assistants, and other staff members. Supervising their work to ensure they adhere to bakery standards, safety procedures, and cleanliness practices.
   • Training New Staff: Providing on-the-job training for new hires, teaching them baking techniques, safety procedures, and how to operate kitchen equipment.

4. Inventory and Ingredient Management

   • Inventory Control: Overseeing the stock of ingredients and supplies, such as flour, sugar, yeast, and other perishables. Ensuring that ingredients are stored properly to maintain their freshness and reduce waste.
   • Ordering Supplies: Working with suppliers and inventory managers to order the necessary ingredients and materials, ensuring that the bakery is always stocked with what is needed for production.
   • Managing Waste: Ensuring minimal waste by using ingredients efficiently, repurposing products when possible, and adhering to portion control standards.

5. Baking Operations Planning and Scheduling

   • Production Scheduling: Planning and organizing daily and weekly baking schedules to meet customer demands, ensuring that orders are fulfilled on time, and that there is enough inventory for peak periods (e.g., holidays, special events).
   • Managing Workloads: Ensuring that all tasks are completed within the required timeframe, especially when handling large orders or during busy hours. Balancing quality with speed in the baking process.

6. Customer Interaction and Custom Orders

   • Custom Baked Goods: Handling special orders for cakes, pastries, or other baked goods for customers, especially for weddings, birthdays, or corporate events. Customizing products to meet specific customer requirements.
   • Customer Service: Interacting with customers when necessary, especially in smaller bakeries or shops. Providing excellent service and ensuring that customers are satisfied with their orders.

7. Health and Safety Compliance

   • Maintaining Cleanliness: Ensuring that all equipment, workstations, and the bakery environment are maintained in a clean and sanitary condition. This includes regular cleaning schedules and monitoring hygiene practices in the kitchen.
   • Food Safety Standards: Adhering to food safety regulations, including proper storage, handling, and preparation of ingredients. Ensuring that all products meet local health codes and regulations.
   • Safety Procedures: Monitoring the use of equipment, such as ovens, mixers, and other machinery, ensuring that staff follow safety protocols to prevent accidents.

8. Equipment Maintenance

   • Maintaining Equipment: Ensuring that baking equipment, such as mixers, ovens, and refrigeration units, are well-maintained and functioning properly. Scheduling repairs or maintenance as needed to avoid breakdowns.
   • Using Equipment Efficiently: Maximizing the use of available equipment to ensure that production is efficient. Teaching staff how to properly use and clean equipment.

Key Skills for a Senior Baker:

1. Advanced Baking Techniques

   • Proficiency in a wide range of baking techniques, such as bread making, cake decorating, pastry creation, and fermentation, as well as an understanding of the science behind baking processes.

2. Creativity and Innovation

   • Ability to experiment with flavors, ingredients, and presentation to create unique or seasonal products that stand out in the market.

3. Attention to Detail

   • Ensuring precise measurements, consistency, and quality in every batch. Small variations can affect the final product, so attention to detail is critical.

4. Leadership and Team Management

   • Strong leadership skills are necessary to manage a team of bakers, foster a positive working environment, and ensure that production runs smoothly.

5. Time Management

   • The ability to work efficiently and handle multiple tasks simultaneously, especially during busy periods. Ensuring all items are baked, decorated, and packaged on time is crucial for meeting deadlines and customer expectations.

6. Customer Service Skills

   • Interpersonal skills to interact with customers, handle special orders, and provide an excellent customer experience.