Head Baker

Location

Description

Head Baker - must have experience in French style breads and all viennoiserie - must be fully qualified with trade certificates with at least 5 years post apprenticeship experience. - must be willing to start early in the morning, usually 2am - must have own transport - must have strong knowledge in working with natural fermentation based doughs - must be strong in an extensive variety of different styles of shaping dough and decorating.

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Posted

17 Sep 2019

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