Senior Artisan and Operations Coordinator

Job Description:

As a Senior Artisan and Operations Coordinator, you will be responsible for crafting a variety of traditional and innovative breads, ensuring high-quality products that meet our bakery's standards. Your role will involve mixing, shaping, proofing, baking, and decorating bread, as well as maintaining a clean and efficient workspace.

Key Responsibilities:

1. Bread Production:
• Prepare and bake various types of bread and pastry, including but not limited to milk bread, sweet and savory filled buns, pastry, and other traditional breads.
• Follow recipes and production processes to ensure consistency, quality, and presentation of bread products.

2. Dough Preparation:
• Measure and mix ingredients to prepare doughs, following precise recipes and procedures.
• Knead, roll, shape, and mold doughs by hand or using machinery to create bread products.

3. Proofing and Baking:
• Monitor and control proofing times and temperatures to achieve the desired dough rise and texture.
• Operate ovens and other baking equipment to bake bread products to perfection.

4. Quality Control:
• Inspect finished products to ensure they meet quality standards in terms of appearance, texture, and taste.
• Adjust recipes and processes as needed to improve product quality and consistency.

5. Innovation and Recipe Development:
• Experiment with new recipes, ingredients, and techniques to create innovative bread products.
• Collaborate with the R&D team to develop and test new bread concepts and flavors.

6. Sanitation and Maintenance:
• Maintain a clean and organized work area, following food safety and sanitation guidelines.
• Clean and sanitize baking equipment, tools, and surfaces regularly.
• Perform routine maintenance on baking equipment and report any issues to management.

7. Inventory Management:
• Monitor ingredient inventory levels and communicate with the purchasing department to ensure timely restocking.
• Minimize waste by efficiently using ingredients and managing production quantities.

8. Patisserie Production:
• The role now includes preparing and crafting patisserie products, ensuring consistency and quality, and innovating with new recipes and techniques.

9. Logistics Management:
• Responsibilities now include coordinating delivery schedules, managing ingredient sourcing, and optimizing logistics operations to improve efficiency and reduce costs.

Skills and Qualifications:

• Proven 5 years and above experience as a Bread Baker, with a focus on Asian bread varieties and viennoiserie.
• In-depth knowledge of baking techniques, ingredients, and equipment specific to bread and pastry production.
• Strong understanding of dough fermentation, proofing, and baking processes.
• Culinary degree or certification in baking and pastry arts is preferred but not required if compensated by extensive practical experience.
• Creativity and passion for developing new bread recipes and flavors.
• Attention to detail and commitment to producing high-quality bread products.
• Ability to work efficiently in a fast-paced, high-volume production environment.
• Excellent time management and organizational skills.
• Physical stamina to stand, knead, and lift heavy baking equipment and ingredients for extended periods.
• Good communication skills and ability to work collaboratively with team members.
• Knowledge of food safety regulations and best practices in a bakery setting.

Attributes and Competencies:

• Passion for Baking: A genuine interest and enthusiasm for baking and creating high-quality bread products.
• Technical Skills: Mastery of baking techniques, dough handling, and understanding of fermentation processes.
• Attention to Detail: Ability to follow precise recipes and processes to ensure consistency and quality.
• Creativity: Willingness to experiment with new ingredients, flavors, and techniques to innovate and improve bread products.
• Efficiency: Ability to manage time effectively and produce bread products within tight deadlines.
• Teamwork: Collaborate effectively with other bakers, kitchen staff, and management to achieve common goals.
• Adaptability: Flexibility to adjust to changing production demands, ingredient availability, and customer preferences.
• Physical Endurance: Capability to perform physically demanding tasks such as kneading dough, lifting heavy items, and standing for long periods.