Section Head (Central Kitchen - Bread)

Responsibilities

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).
• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.
• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.
• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.
• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Additional Information

As the Section Head (Bread) , you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

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