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Job Summary
Duties:Own the restaurant bread programme – sourdough, focaccia, speciality loaves, bread service items, and seasonal specials
Manage sourdough starters and long-fermentation processes to a consistent daily standard
Develop and produce a retail bread and baked goods range – artisan loaves, rolls, pastries, croissants, and signature items baked fresh daily
Create products with genuine craft and shelf presence that differentiate stores from supermarket bakeries
Scale recipes from restaurant portions to retail production volumes without losing quality
Manage production scheduling, bake times, and delivery logistics to ensure fresh product arrives at every venue on time
Control ingredient costs, minimise waste, and track yields across all baked product lines
Train and supervise junior bakers and assistants on technique, consistency, and hygiene
Collaborate with chefs on menu development – new bread pairings, seasonal items, event specials
Maintain food safety compliance – HACCP, allergen management, labelling, and shelf-life standards
Requirements:
Qualified baker with 7+ years of experience in artisan, production, or fine dining bakery
Expert sourdough and long-fermentation skills – understand starters, hydration, shaping, and oven management
Proven experience across bread, pastry, and viennoiserie (croissants, Danishes, laminated doughs)
Experience developing retail bakery products – packaging, labelling, shelf-life, and consumer presentation
Ability to scale artisan methods to production volumes while maintaining quality and consistency
Strong understanding of ingredient functionality – flours, preferments, fats, sugars, and how they behave
Food safety knowledge – HACCP, allergen control, hygiene compliance
Ability to lead and train a small team
Multi-outlet experience — supplying several venues from one central bakery
Experience with wood-fired or coal-fired ovens
Patisserie or confectionery skills beyond core bread and pastry
Experience with ERP or stock management systems
Understanding of retail merchandising and how bakery products drive foot traffic
On offer:
Working for one of South Africa’s most respected meat brands to work with
Full ownership of the bread and bakery programme across fine dining and retail
Freedom to create and launch new products — your ideas on the shelf
A Central Kitchen facility with room to grow the bakery operation
Market-related salary with growth as the group expands
Craven Cottage CC
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