Description
The Assistant Head Baker at Daylesford supports the Head Baker and leads the night-shift team producing organic breads and viennoiserie for Farmshops, cafés, pubs, and hotels. The role oversees production, order processing, recipe execution, ingredient preparation, quality, waste reduction, budgetary goals, team management, training, and compliance with Soil Association organic standards. It requires artisan bread-making, lamination and viennoiserie production, sourdough shaping, leadership, and food safety and hygiene knowledge.
