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 shouldn't 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 you've got the passion, we've 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
- You'll 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 - you'll feel at home here. Apply now!
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