Honesty Group

The Unit: Baker

to apply click here

The Unit: Baker

  • Permanent
  • 37.5 hours / 5 days per week.
  • 6pm – 2am
  • £25,600 per annum

JOB TITLE: BAKER

REPORTING TO: Bakery Manager 

We are looking for an exceptional team player to join our small team of bakers to bake the fresh bread and pastries which are then sold throughout all of our locations and wholesale customers. Our busy team of bakers supply bread and pastries to all our coffee shops, pubs and farm shops, as well as wholesale customers. 

Products made include focaccias, sourdough, panini, bloomers, rolls, croissants, and pain au chocolats amongst many other products, and have the opportunity to develop new products and contribute to the ‘Bake of the Month’.

The Honesty Group values mean that no chemicals or preservatives are used in our products, meaning just the best, freshest products arrive with our customers.

Our Company Owner, Romilla, says: “I always had a dream to open a bakery. Bread has a special place in my heart. We had lived in a rural part of Hampshire since 1997 and it was almost impossible to find good quality bread. The supermarkets had their “in store bakeries” but they just provided the illusion of freshly baked bread, bread that looked and smelled good but that was full of additives, emulsifiers and preservatives. If I wanted good bread then I felt that others must want it as well and that there could therefore be a market for it away from the supermarkets. I also wanted to prove that good food, real food could get to the consumer at a reasonable price and that a business doing this could still have principles and ethics and make a profit at the same time.”

 

General Purpose

To produce bread according to the company’s standards and respecting its ethos. To understand the recipes and the procedures associated with bread production, including all the products on the catalogue.

 

MAIN AREAS OF RESPONSIBILITY

    • To collect the production plan from the Admin Team
      • To produce the quantities on the production plan, considering:
        • Quantities and yields;
        • Recipes and oven capacity;
        • Stocks and product availability.
    • To place orders for ingredients daily and rotate the stock of products on a FEFO basis;
    • To assist the other bakers on their activities, and to seek support and technical assistance;
    • To extract orders from the bakery’s email and ensure their inclusion in the production plan (wholesalers/late orders);
    • To embrace the HACCP system and its procedures with no exception;
    • To embrace the H&S regulations and its procedures with no exceptions;
  • To support the drivers on picking tasks;

 

SKILLS AND RESPONSIBILITY

  • Availability to work late shifts (starting at 1800 or at 2000 and finishing at 0200 or 0400 depending on the workload)
  • Availability to work on a rota basis (5 days out of 7, including weekends and bank holidays)
  • Interest in food and bread products (full Honesty training is provided as it is necessary that the team knows the product range)

 

KEY COMPETENCES

  • Great focus on product quality;
  • Great focus on HACCP and Food Safety principles
  • Team Player 
  • Computer literate (email)
  • Able/Interested in working in a fast paced environment, meeting new challenges every day and tasting new products very often!

to apply click here

 

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