Baker

The Baker is responsible for the preparation and production of breads, viennoiseries, and other baked products while maintaining Maison Ladurée’s standards for quality, consistency, and presentation. The role supports daily bakery operations and ensures products are prepared according to established recipes and standards.

Key Responsibilities

• Prepare and produce breads, viennoiseries, and other baked products according to established recipes and standards.
• Measure, mix, shape, proof, bake, and finish products properly.
• Ensure consistency in the quality, texture, taste, and presentation of baked products.
• Operate and maintain bakery equipment properly and safely.
• Maintain cleanliness, organization, and proper sanitation of the work area.
• Follow food safety, hygiene, and workplace safety standards.
• Properly store and handle ingredients and finished products.
• Assist the pastry and kitchen team in meeting daily production requirements.
• Monitor product quality and report any concerns to the immediate supervisor.
• Support special events, seasonal production, and other bakery-related activities as needed.
• Perform other duties as assigned by the Pastry Chef or immediate supervisor.

Qualifications

• Vocational certificate, diploma, or formal training in Baking, Pastry Arts, Culinary Arts, or a related field is preferred.
• At least 1 year of relevant baking experience in a bakery, pâtisserie, hotel, restaurant, commissary, or similar establishment.
• Fresh graduates with relevant academic training, internship, OJT, or hands-on baking experience are also encouraged to apply.
• Basic knowledge of baking, dough preparation, proofing, and baking techniques.
• Familiarity with standard bakery equipment is an advantage.
• Knowledge of food safety and sanitation practices.
• Strong attention to detail, teamwork, and willingness to learn.
• Passion for baking and French pastry is an advantage.
• Willing to work flexible schedules, including weekends and holidays, as required.