Bakery & Viennoiserie Chef

About the role

The Bakery & Viennoiserie Chef leads the production of high‑quality breads, croissants, Danish pastries, brioche and other laminated and fermented products. You will ensure consistent taste, appearance and safety while meeting production schedules in a fast‑paced bakery environment.

Key responsibilities

• Prepare and bake a variety of breads and viennoiserie items following standardized recipes.
• Monitor dough mixing, fermentation, proofing, laminating, shaping and baking processes.
• Inspect raw materials, record production quantities and minimise waste.
• Follow HACCP and food‑safety procedures, maintain a clean work area and sanitize equipment.
• Operate mixers, sheeters, proofers, deck and rotary ovens safely; perform daily equipment checks.
• Monitor ingredient stock, assist with inventory counts and apply FIFO/FEFO principles.
• Train junior bakers, collaborate with pastry and production teams and communicate with supervisors.

Required profile

• Certificate or diploma in Baking or Culinary Arts (preferred).
• Minimum 3 years of experience in bakery and viennoiserie production.
• Strong knowledge of dough fermentation and laminated dough techniques.
• Experience with deck ovens and rotary ovens.
• Ability to work under pressure, meet production deadlines and lift up to 25 kg.

Required skills

• Deck oven operation
• Rotary oven operation
• Mixers, sheeters and proofers
• HACCP food‑safety compliance