Baker

Brioche by Philip; City of Melbourne; On-site; AUD 75,000 - 85,000; Full time

Job summary

Brioche by Philip in Melbourne seeks a Baker to prepare and bake artisan breads, maintain product quality and ensure food safety and production standards. The role requires hands-on baking, attention to detail, and adherence to schedules.

You will handle dough preparation, fermentation, shaping and baking with commercial bakery equipment, including ovens, while maintaining consistency across products.

Qualifications

• AQF Certificate III/IV in Baking or equivalent overseas qualification.
• At least 2 years of relevant professional baking experience.

Responsibilities

• Check quality and suitability of flour, yeast and other ingredients.
• Weigh and measure ingredients per recipes and production requirements.
• Prepare and mix dough using appropriate ingredients and equipment.
• Knead, mature, ferment, cut, mould and shape dough for sourdough, baguettes, brioche and other breads.
• Monitor dough development, fermentation and proofing for consistent texture and quality.
• Operate commercial mixers, proofers, ovens and related bakery equipment.
• Monitor oven temperatures and baking times to meet standards.
• Coordinate forming, loading, baking, unloading, depanning and cooling of bread and products.
• Prepare bakery products according to daily schedules and orders.
• Maintain consistency in size, shape, texture, appearance and quality.

Skills

Dough prep

Mixing

Fermentation

Proofing

Shaping

Baking

Education

AQF Certificate III or IV in Baking

Equivalent overseas qualification

Tools

Bakery equipment

Ovens

Job description

The Baker will be responsible for preparing and baking a range of artisan breads and related bakery products while maintaining consistent product quality, food safety and production standards.

Key responsibilities

Check the quality and suitability of flour, yeast and other baking ingredients.

Weigh and measure ingredients in accordance with recipes and production requirements.

Prepare and mix dough using appropriate ingredients and commercial bakery equipment.

Knead, mature, ferment, cut, mould and shape dough for sourdough, baguettes, brioche, bread rolls and other bread products.

Monitor dough development, fermentation and proofing to achieve consistent texture, flavour and quality.

Operate commercial mixers, proofers, ovens and other bakery equipment.

Monitor oven temperatures, baking times and product appearance to ensure breads are baked to the required standard.

Coordinate the forming, loading, baking, unloading, de-panning and cooling of bread and other bakery products.

Prepare bakery products according to daily production schedules and bakery and café orders.

Maintain consistency in the size, shape, texture, appearance and quality of finished products.

About you

AQF Certificate III or Certificate IV qualification in Baking, or equivalent overseas qualification; or at least 2 years of relevant professional baking experience.

Demonstrated experience working as a Baker in a commercial or artisan bakery.

Experience in dough preparation, mixing, fermentation, proofing, shaping and baking.

Experience using commercial bakery equipment and ovens.

Sound knowledge of food safety, hygiene and workplace health and safety requirements.

Strong attention to detail and the ability to maintain consistent product quality.

Good organisational and time-management skills.

Ability to work effectively both independently and as part of a bakery production team.

Availability to work bakery production hours, including early mornings, weekends and public holidays where required.

About us

Brioche by Philip is a modern French bakery and specialty coffee house in Melbourne. Led by French-trained artisan baker Philip, who has more than 30 years of baking experience, our bakery combines traditional French baking techniques with a modern Japanese influence. We specialise in freshly baked artisan breads including sourdough, baguettes, brioche and specialty bread products.

38 hours per week.

Salary of $80,000 starting per annum plus superannuation.

Opportunity to work in an established artisan bakery with a strong reputation for quality French-style baking.

A professional bakery environment focused on traditional baking techniques, product quality and consistency.