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Group of award-winning Restaurants based in Rosebank is looking for a Master Baker based at their Central Kitchen. Bread is not a side note here – it’s part of the dining experience . Every table at starts with bread, and it needs to be exceptional. Their Central Kitchen supplies bread and baked goods to all the restaurants and to their high-end retail stores. This is a dual role, to own the bread programme - sourdough; focaccia; speciality loaves ; and any baked items that go to the stores ; develop a range of artisan breads, pastries ; and baked goods– products with real craft that customers cannot find at a chain store. We want a baker who takes bread seriously and sees retail as an opportunity ; not a compromise. 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
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