Bakery Chef

As a Bakery Chef, you will own the heart of our baked goods operation - breads, brownies, loaf cakes, cookies, brioche, and anything flour-forward that demands precision and discipline.

Every crumb matters. Every texture is intentional. Every product must survive scale, travel, and storage - while tasting like it shouldnt be allowed to. This role is for someone who respects structure, understands fermentation and ratios, and knows that consistency is creativity at scale.

Responsibilities -

• Day-to-day production based on demand forecasts and inventory management. You got to keep things running smoothly, with a keen eye on storage and logistics.
• Develop and refine bakery products that balance indulgence, structure, and shelf stability
• Take full control of mixing, proofing, baking, cooling, and storage protocols with strict attention to weights, temperatures, and timings
• Scale recipes from test batches to production volumes without compromising texture, flavour, or consistency
• Work closely with the pastry and gelato teams to build hybrid desserts (brioche + gelato, brownie bases, baked inclusions)
• Implement and enforce strict hygiene and safety protocols to guarantee a clean and safe working environment
• Monthly reporting, KPIs, and data analysis - track production efficiency, waste, and product performance. Help us continuously improve and push for that greatness

Requirements -

• 2+ years of experience as a Baker, Pastry Chef, or in a similar role (preferably in the food & beverage, fine dining, or dessert industry)
• Fresh grads from top culinary institutions welcome - if youve got the passion, weve got the platform
• A deep love and passion for baking - one that blends creativity and technical expertise
• Strong foundation in bakery fundamentals (yeast, chemical leavening, hydration, gluten development)
• Deep understanding of texture control (crumb, crust, chew, snap)
• Comfortable working with bakers percentages and production math
• Ability to follow SOPs and question them intelligently
• Understand shelf life, water activity, and packaging impact
• Youll need to bring your own device
• We work 6 days a week
• This is a hands-on, high-ownership role - not a spectator seat

If fermentation excites you, ratios calm you, and chaos feels like a system waiting to be fixed youll feel at home here. Apply now!

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