Baker/Pastry Chef

About the role

Hands on production role managing our gluten free bakery including production planning, stock, suppliers, and recipe development. 5 days/week including Saturdays and Sundays from 3am. Week days from 7am.

Key responsibilities

• Production of gluten free breads and baked products from scratch to provided standards.

• Managing gluten free bakery to ensure no gluten contamination, and compliace with health and safety

• Hands on responsibility for production, cleaning, infrastructure and equipment maintenance

• Decorate and present product for sale

• Assist with market preparation, sales and management including packing and delivery

• Manage staff within timeframes, performance and budget

• Baking sourdough pastries and breads Saturday and Sunday mornings from 3am (not optional)

• Delivery of product when required

• Continual process improvement and focus on efficiency within the gluten free bakery and the product delivery

• Proven customer relationship skills with retail and wholesale customers and proven ability to deliver.

Required Attributes

• Proven ability to work co-operatively and constructively within a small team.

• Willing and able to take on all bakery jobs from the mundain, but important cleaning, through to product development and delivery.

• Fluent in written and spoken English.

• Skills in developing systems and processes for continual improvement, either within a bakery role or a different industry.

• Excellent time management including being on time all the time, and the ability to manage processes and activities to completion within timeframes.

• Clean Australian Driver's license and ability to drive both manual and automatic vehicles including vans on country roads.

• Competent user of Windows software including Excel and Word, and confident using and learning new software including AI.