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Baker for Paul Rhodes Bakery


Our team of expert bakers combines a traditional skill-set with specialised processes. For instance, our top-of-the-range stone based ovens are specially-designed to suit the needs of the artisan baker, enabling our team to tweak all kinds of breads, cakes and pastries to perfection on a grand scale.

We have one of the widest product ranges available in the capital and pride ourselves in responding swiftly to the individual requirements of every customer. Whether that means creating bespoke products or making deliveries when they are needed, our expert team works around the clock to meet even the tightest deadline.

 

Description:

Mixing:

 

  • The correct mixes are selected and followed to meet customer orders
  • The correct quantities of ingredients are calculated and used to achieve the required mix and fulfil customer orders whilst minimising waste
  • The ingredients are combined in the right order and using the appropriate mixing methods to produce the required mix
  • All the mixes are done in the correct order depending on quantities and equipment available for shaping and baking.
  • The mixed dough is divided at the correct weight into appropriate quantities for shaping to meet customer orders
  • The FIFO rule (first in first out) is followed for all raw material used and the need to reorder ingredients and stock is reported promptly, when appropriate, to avoid any out of stock situation

 

Shaping:

 

  • The dough is formed into the correct size and shape to meet customer orders: quantity and quality requirements
  • The correct size and type of baking tins and trays are prepared and used for the required product
  • Baking tins and trays are stacked for proving following standard operating procedures
  • The FIFO rule (first in first out) is followed for all raw material used and the need to reorder ingredients and stock is reported promptly, when appropriate, to avoid any out of stock situation

 

Ovens:

 

  • The dough is properly proved before baking to achieve quality standards
  • The baking process is started and ended at appropriate times and the correct temperature settings are used to ensure quality of each product
  • The quantity of product to bake is checked against the production list and any shortage or extra reported promptly

 

 

Contract

  • Permanent
 
Expected hours
  • Full Time - 45 hours per week (2pm - 11pm 5 days out of 7)

 
Qualifications Required   
  •  Must be an experienced baker with at least 2 years experience producing high quality artisan bread products.

 

Personal Qualities

  • Punctual & hard working
  • Flexible approach to work
  • Team player that is willing to share their knowledge with others
  • Positive attitude
  • Great attention to details, striving for top quality every time
 

Remuneration 

  • Competitive - dependent on experience

Applications

  • Please send a CV and a cover letter outlining your skills and career ambitions to Konrad, Senior Head Baker, Konrad@paulrhodesbakery.co.uk

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