Lead Baker: Sourdough & Pastry Production (Claremont)

Rosetta Roastery; Cape Town; Sur place; ZAR 180 000 - 300 000; Plein temps

Résumé du poste

Rosetta Roastery in Cape Town seeks a Head Baker to lead the bakery in our production kitchen in Claremont. You will own the daily bake of breads, sourdough, pastries and cakes for our four cafés, working with the kitchen lead and team.

The role requires strong baking training, experience leading teams, and a passion for sourdough, fermentation and high standards. You’ll manage fermentation and baking schedules, train staff, maintain food safety and keep the kitchen ready for the 4am start.

Qualifications

• Proven baking training in a high-standard kitchen.
• Experience leading a shift or small team.
• Ability to bake breads and pastries at volume.
• Experience with sourdough and natural leavening.
• Solid understanding of fermentation, dough development, proofing and baking.
• Organised and numerate, with interest in planning and costing.
• Reliable, disciplined, with high daily standards.
• Able to start a 4am shift and commute to Claremont.

Responsabilités

• Own the daily bake of breads, sourdough, pastries and cakes.
• Set and manage fermentation, proofing and baking schedules.
• Keep the standard consistently high across everything we send to our cafés.
• Train and support team members who bake with you, so the standard holds on every shift.
• Keep food safety, hygiene and kitchen standards tight.
• Leave the kitchen organised and ready for early-morning service.

Connaissances

Baking leadership

Sourdough expertise

Fermentation knowledge

Volume baking

Kitchen planning

Team leadership

Food safety

Description du poste

Rosetta Roastery in Cape Town seeks a Head Baker to lead the bakery in our production kitchen in Claremont. You will own the daily bake of breads, sourdough, pastries and cakes for our four cafés, working with the kitchen lead and team.

The role requires strong baking training, experience leading teams, and a passion for sourdough, fermentation and high standards. You’ll manage fermentation and baking schedules, train staff, maintain food safety and keep the kitchen ready for the 4am start.