With the growth of our brand and demand for our handcrafted breads and pastries, we are adding to our team of exceptional bakers. Work alongside the best, the traditional way.
Otto’s Artisan Bakehaus is a traditional Artisan Bakery, founded on the simple desire to make beautiful bread. Synonymous with excellence and passion, our bakery is the region’s most respected when it comes to the Artisan way. Honouring the traditional style of baking, utilising tried and tested, from-scratch recipes with only the purest ingredients, our products are handcrafted and baked in traditional stonehearth ovens.
The quality of our Bakehaus products knows no bounds, and our reputation for excellence precedes us. We have seen an extraordinary demand for our products that hasn’t come about by accident – it’s driven by the soul, passion and hard work that our team of bakers handcrafts into each and every loaf, pastry, and sweet they produce. Our Bakehaus team are masters of their craft, maintaining their own sourdough cultures and creating their products from old-world recipes with a European influence and a Bavarian touch..
ABOUT THE ROLE
As an Artisan Baker, you will work alongside a team of dedicated professionals, all highly skilled in their craft. You will be involved in organisation, product development, stock management and production to meet demand. You will work to create a variety of breads and savoury products, maintaining the high quality that Otto’s Artisan Bakehaus is known for, with minimal intervention from machinery.
This position is suited to a fully qualified baker or 3rd year apprentice, as a minimum three years’ experience is required to be considered for this role.
You demonstrate pride in every loaf, roll or pastry you produce, and this is demonstrated in the minimum three years’ experience you have gained working in a professional bakery environment. Your experience is coupled with a good knowledge of hand moulding and shaping, oven work and mixing techniques without improvers. You understand that there is more to a loaf of sourdough than just flour, water, starter and salt, and are willing to add your heart and soul to each and every product you create.
Organisational and time management skills are essential, together with a determination to succeed in a high-volume, fast-paced environment. You are proactive and available to work from 5pm to 1am, five to six days a week, including weekends as required.
Finally, you are process-driven, energetic and nurture a genuine love of food.
Due to the large volume of applications expected, only short-listed candidates will be contacted.
Wow us with your experience in a brief CV and cover letter to guarantee a response.