This innovative and growing company produce and bake sourdough breads, croissants, cookies, cakes and brownies. They supply London's most renown restaurants , cafes, museums, and cinemas. All the products are handcrafted and baked fresh using 100% natural ingredients.

Passionate and experienced Head of Bakery Production. This person will be familiar with working in a commercial environment, particularly with Bread, Cakes and Croissant products. Production at this bakery is many 1,000 of units daily.

About You 

The successful candidate will be a  person who is  an all-rounder and reliable in following procedures and recipes in bulk, confident with mixing, scaling, baking & using commercial machinery & hand shaping doughs. 

You will enjoy working as part of a team and have a willingness to learn and develop. You will also be confident running a large team and a busy operation to get the best out of their people. 

You will be used to working a mix of shifts including nights and weekends. 

Experience:

• At least 5 years' experience leading the team and production within a commercial bakery 
• Experience of high volume production
• Expertise and experience in Food Health & Safety 
• Minimum Salsa accredited level experience 
• Deep knowledge regarding system usage and stock controls. 
• Understanding of ingredient and labour cost profitability 

 

The role is working 5 days across 7 days. 

The successful candidate will be a  person who is  an all-rounder and reliable in following procedures and recipes in bulk, confident with mixing, scaling, baking & using commercial machinery & hand shaping doughs. 

You will enjoy working as part of a team and have a willingness to learn and develop. You will also be confident running a large team and a busy operation to get the best out of their people. 

You will be used to working a mix of shifts including nights and weekends. 

Experience:

• At least 5 years' experience leading the team and production within a commercial bakery 
• Experience of high volume production
• Expertise and experience in Food Health & Safety 
• Minimum Salsa accredited level experience 
• Deep knowledge regarding system usage and stock controls. 
• Understanding of ingredient and labour cost profitability 

 

The role is working 5 days across 7 days.