1. Assist in the setup and organization of the bakery kitchen, equipment, and production systems.

2. Develop and standardize recipes, production schedules, and quality-control procedures.

3. Produce high-quality artisan baked goods, including:

   * Croissants and laminated pastries

   * Bagels

   * Baguettes

   * Sourdough and artisan breads

   * Danish pastries, brioche, and other specialty baked products

4. Manage daily production to ensure consistency, freshness, and efficiency.

5. Recruit, train, mentor, and supervise bakery staff.

6. Establish kitchen SOPs, food safety standards, and hygiene practices.

7. Monitor inventory levels and assist with ingredient sourcing and ordering.

8. Maintain high standards of product presentation and customer satisfaction.

9. Collaborate with management on menu development and new product innovation.

Qualifications & Experience

1. Minimum 5+ years of professional baking experience, preferably in artisan bakeries, cafés, or hotel bakeries.

2. Proven experience producing croissants, bagels, baguettes, sourdough, and other artisan breads.

3. Previous experience in a leadership, supervisory, or head baker role.

4. Experience assisting with bakery startups, kitchen setup, or operational development is highly preferred.

5. Strong understanding of fermentation, dough handling, lamination, and bread production techniques.

6. Knowledge of food safety and sanitation standards.

7. Ability to work early mornings, weekends, and holidays as required.

8. Strong organizational, communication, and team leadership skills.

What We Offer

Competitive salary based on experience.

Opportunity to play a key role in launching and shaping a growing bakery.

Creative freedom in product development and menu innovation.

Supportive and collaborative work environment.

Opportunities for professional growth and advancement.