Bakery Head | Sour House (Koramangala, Bengaluru)
Sour House is a leading artisanal bakery and cafe in Koramangala, Bengaluru, specializing in high-quality Sourdough breads, classic Viennoiseries, house-fermented drinks, and gourmet cafe products. We are seeking an experienced and entrepreneurial Bakery Head to take full ownership of our production, quality control, and overall business operations.
Key Responsibilities
1. Bakery Production & Technical Leadership
- Sourdough & Viennoiseries Expertise: Oversee and manage the production of our core products. Must have exceptional hands-on experience in Sourdough production or Viennoiseries, with a strong preference for advanced Viennoiseries skills (lamination, proofing, and baking techniques).
- Team Management: Lead, mentor, and manage a team of 5 bakers, ensuring consistent quality, efficiency, and adherence to production schedules.
- Quality Control: Establish and maintain the highest standards for all baked goods, fermented products, and raw material handling.
2. Hot Kitchen & Menu Innovation
- Consistency Maintenance: Ensure the flawless, consistent execution of the cafe's simple hot menu, which includes toasties, open sandwiches, and ciabatta sandwiches, all centered around our freshly baked bread.
- Menu Development: Utilize strong flavor experience to conceptualize and develop new, appealing products for the hot kitchen and cafe.
3. Cafe & Day-to-Day Operations
- Cafe Management: Oversee the daily operations of the cafe, including staffing, service quality, and flow management for coffee and in-house fermented beverages.
- Customer Experience: Ensure a consistently positive and efficient experience for all cafe patrons.
4. Business & Inventory Management
- Operations Oversight: Manage the end-to-end business operations, including inventory control, supply chain management, sales tracking, and operational efficiency across the bakery, hot kitchen, and cafe.
- Consistency & Quality: Implement processes to guarantee the quality and consistency of all products and services offered by Sour House.
Desired Skills & Experience
- Experience: Minimum of 5 years of hands-on experience working in a high-volume bakery or similar food service/manufacturing setup.
- Technical Proficiency: Deep practical knowledge in either Sourdough and/or Viennoiserie production (mandatory).
- Culinary Skills: Proven experience with flavor profiling and maintaining consistency in a professional hot kitchen environment.
- Operational Management: Demonstrated experience in running and managing a small restaurant or cafe setup. Prior experience as an operations or business manager is highly beneficial.
- Leadership: Strong ability to lead a diverse team, delegate tasks, and maintain a positive, productive work environment.
