Careers
Tell Us About Yourself
Position: Head Baker
Rate of Pay: £14.50 - £15.50 per hour
Key Responsibilities
As Head Baker, it is your job to maintain and improve the quality, consistency and product offering of all viennoiserie and baked goods.
Ensure all viennoiserie, sourdough loaves and baked good goods are made consistently and in accordance with FED standards and specs
Oversee training at the CPU, working with developing bakers to enhance the team's confidence and knowledge in the production of viennoiserie, sourdough and baked goods.
Help to develop training plans and materials to improve theoretical knowledge and practical ability.
Manage all weekly paperwork including ‘bakers weekly map’, weekly schedules, cleaning schedules and stock and order.
Manage all viennoiserie and baked goods external catering jobs corresponding with operations to ensure a smooth delivery of goods.
Develop new products corresponding with the creative director and fulfilling briefs on new seasonal products.
Role: Kitchen Manager
Rate of Pay: £14.50 - £15.50 Per Hour / £36,270 Per Annum
Position Overview
Post holder will be responsible for overseeing the management of the hot plated breakfast and brunch service kitchen. The post holder is responsible for managing 2-3 service chefs on duty, creating/managing prep lists, stock management, ordering and opening and closing the kitchen and adhering to food safety management and cleanliness.
Key Responsibilities
To manage the day to day running of the kitchen, ensuring the preparation of high quality hot plated dishes made from fresh ingredients is to FED specification.
Ensuring food is delivered within reasonable wait times according to sales fluctuations.
Assist with the management of staff rotas to ensure all shifts are fulfilled with appropriately staffed service trained chefs.
To line manage all service based kitchen chefs, managing performance and attendance through appraisals and assisting with inducting new employees.
To conduct daily briefings to ensure all staff understand what is required for their shift, prep lists and cleaning schedules.
To work with the Head Chef to develop seasonal dishes that are in line with the Gloucester Road hot food menu.
To identify training needs within the kitchen team, to develop and deliver training on the job as and when required.
To order stock and carry out stock takes when necessary, ensuring that all wastage is accurately recorded and managing any shortages.
To manage relationships with suppliers to ensure a high standard of service and quality of product.
To work alongside senior management to deliver on all financial targets through a good understanding of GP, selling and cost price, mark up and margins.
To maintain all health, safety and hygiene standards in the production kitchen including COSHH and HACCP, ensuring all tasks are carried out in accordance with these guidelines and all training is up to date. Ensure all equipment is well maintained and all food is labelled and dated.
To take on any additional tasks as requested by the company directors or Head Chef.