The Role
As Head baker & Kitchen Manager, you will be at the centre of our kitchen, balancing hands¿on baking with day¿to¿day management.
This role requires someone who enjoys both the craft of baking and the practical aspects of running a kitchen. If you're organised, comfortable leading a team and motivated to produce high¿quality pastries, this is for you.
The ideal candidate will be creative, meticulous, have good organisational skill and a strong understand of baking and hygiene protocols.
Responsibilities
Pastry production (50% of time) & quality control
- Participate in hands-on baking .
- Oversee preparation of pastries, ensuring strict adherence to recipe sheets and consistent quality.
- Maintain high standards of hygiene and food safety in the kitchen.
- Teach and assist student bakers with weighing ingredients, shaping dough, and monitoring baking times.
Planning & scheduling
- Draft weekly production and baking schedules to match demand and optimise stock levels.
- Coordinate delivery plans for each café and manage staff schedule based on availability and workload.
- Adjust plans as needed for special events or changes in demand.
Team development & leadership
- Train and mentor bakers and interns, helping them master recipes and develop their skills.
- Conduct regular check-ins and foster a supportive, collaborative work environment.
- Ensure clear communication between the kitchen and front¿of¿house teams.
Recipe development & innovation
- Develop and test new recipes and seasonal offerings in collaboration with the team.
- Refine recipes to balance creativity with cost efficiency and practicality.
Stock & supply management
- Monitor ingredient inventory and place orders to maintain adequate stock.
- Liaise with suppliers, track pricing and ensure timely deliveries.
- Keep accurate records of production, deliveries and monthly counts.
Quality, hygiene & maintenance
- Ensure the kitchen meets hygiene standards by scheduling cleaning tasks at specified frequencies.
- Coordinate deep¿clean sessions for the freezer, kitchen fan, and other equipment during low¿production periods.
- Keep the kitchen organised and safe.
Required
- At least 2 years of experience as a baker or similar role in a kitchen.
- Kitchen & baking expertise: Strong understanding of baking techniques and kitchen operations; able to manage production schedules, ingredient stock and recipe accuracy.
- Leadership & organisation: Experience in supervising a small team, scheduling staff and balancing hands¿on work with administrative tasks.
- Hygiene & safety: Meticulous about cleanliness and adhering to food¿safety regulations.
- Languages: Fluent in English; French a plus.
- Communication: Comfortable coordinating via Slack, spreadsheets and scheduling tools (e.g., Shyfter).
- Availability: 38 h/week; flexibility to work mornings (6am) and on public holidays as needed.
Salary
- Starting salary €16 / h gross (~€2 634.67 monthly gross) plus holiday pay.
- Yearly 13th month bonus
Contract
- 38h per week (digital time clocking system)
- 6 months fixed length contract x2 followed by long-term CDI
Paid holidays
Training and professional development
- We are committed to supporting all our staff with regular trainings and cuppings
- We favour internal promotion to external hiring for responsibility positions
- Weekly 1 on 1 meetings with your manager
We also offer
- 2 consecutive days off
- Flexible schedules
- 40% off on all coffee bags
- 30% off on all coffee equipment
- Free coffee & home made pastries at work (obviously)
