Section Head (Central Kitchen - Bread)

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. Key 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)