Experienced Viennoiserie Baker capable of leading and managing a department in a handmade bakery.
Previous experience as a Head Chef or Senior Sous Chef.
Strong awareness of trends and seasonality of produce.
A highly creative approach to your work with excellent attention to detail.
Proven ability to manage, train and motivate a Kitchen brigade.
Experience in managing staff costs, scheduling, and reviewing staff rotas.
Strengths in finances, purchasing, and menu costing.
Working knowledge of health and safety, compliance, and procedures.