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Duties: Own the restaurant bread programme sourdough, focaccia, speciality loaves, bread service items, and seasonal specialsManage sourdough starters and long-fermentation processes to a consistent daily standardDevelop and produce a retail bread and baked goods range artisan loaves, rolls, pastries, croissants, and signature items baked fresh dailyCreate products with genuine craft and shelf presence that differentiate stores from supermarket bakeriesScale recipes from restaurant portions to retail production volumes without losing qualityManage production scheduling, bake times, and delivery logistics to ensure fresh product arrives at every venue on timeControl ingredient costs, minimise waste, and track yields across all baked product linesTrain and supervise junior bakers and assistants on technique, consistency, and hygieneCollaborate with chefs on menu development new bread pairings, seasonal items, event specialsMaintain food safety compliance HACCP, allergen management, labelling, and shelf-life standards Requirements: Qualified baker with 7+ years of experience in artisan, production, or fine dining bakeryExpert sourdough and long-fermentation skills understand starters, hydration, shaping, and oven managementProven experience across bread, pastry, and viennoiserie (croissants, Danishes, laminated doughs)Experience developing retail bakery products packaging, labelling, shelf-life, and consumer presentationAbility to scale artisan methods to production volumes while maintaining quality and consistencyStrong understanding of ingredient functionality flours, preferments, fats, sugars, and how they behaveFood safety knowledge HACCP, allergen control, hygiene complianceAbility to lead and train a small teamMulti-outlet experience supplying several venues from one central bakeryExperience with wood-fired or coal-fired ovensPatisserie or confectionery skills beyond core bread and pastryExperience with ERP or stock management systemsUnderstanding of retail merchandising and how bakery products drive foot traffic On offer: Working for one of South Africas most respected meat brands to work withFull ownership of the bread and bakery programme across fine dining and retailFreedom to create and launch new products your ideas on the shelfA Central Kitchen facility with room to grow the bakery operationMarket-related salary with growth as the group expands https://www.executiveplacements.com/Jobs/M/Master-Baker-1276547-Job-Search-03-30-2026-00-00-00-AM.asp?sid=gumtree

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Rosebank

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Our client based in Humansdorp is currently looking for a bakery manager to join their team. An awesome career opportunity awaits. Responsibilities: Operational overview: First and foremost, your responsibility as Bakery Manager will be to oversee all aspects of the Bakery including its outlets.To Grow the bakery business.To set and maintain high service levels and overall customer experience.Oversee all operational activities in the bakery including production of all bakery items, quality control (HACCP), sales team, retail outlets and direction of the related staff.The manager also has responsibility for all costs (production, labor, general expenses).Maintain food quality standards and oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence and production time standards.Conducts daily line checks, product reviews and any checks for consistency with new recipes.Ensures that clear feedback is provided to the entire bakery team.Ensures proper food handling and/or storage practices, etc., are adhered to through proper training and supervision.Control pilferage in the form of wastages and to record and report all wastage.Ensure that all equipment is maintained and looked after. Knowledge, skills and abilities: Must be presentable, friendly and sociable.Must be able to effectively, professionally and clearly communicate with staff and clients, in person, telephonically and via email, handling complaints and irate customers with a friendly and calm attitude.Must be able to use standard office equipment and software and be able to search for data or information in computer files, generate standard reports developed by others, input or edit information, and/or enter data into spreadsheets or programs developed by others, and design and/or program spreadsheets or custom reports.Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks, pastel as well as GAAP software – training to be provided should you require it.Have basic understanding of proper use and maintenance of major bakery equipment, including stoves, refrigeration, provers, sheeters, sealers, slicers, knives, and dishwashing machinery, etc.Be a self-starter, be proactive as opposed to just reactive.Must have full understanding and knowledge of all bakery items, how products are prepared and baked.Awareness of local health and sanitation laws.Be fully committed to exceptional service and high quality of foodTo have the same knowledge, skills and abilities as all staff who fall... https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zMzM2MDQ3NDg5P3NvdXJjZT1ndW10cmVl&jid=1491774&xid=3336047489

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