Apprentice Baker

THE WELBECK BAKEHOUSE LTD

WORKSOP, S80 3LR

Closes in 10 days (Tuesday 1 October at 11:59pm)

Posted on 28 August 2024

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Summary

We are offering apprenticeships for Bakers. You will make bread, cakes and pastries by hand and with machinery. We are an award-winning artisan bakery with a good track record of training and development.

Annual wage
£12,480 a year

Minimum wage rates (opens in new tab)

Training course
Baker (level 2)
Hours
Working 5 days a week, 8 hour days. Working evenings and weekends. Exact days and shifts tbc.

37 hours a week

Possible start date

Wednesday 2 October

Duration

2 Years

Positions available

2

Work

As an apprentice, you’ll work at a company and get hands-on experience. You’ll gain new skills and work alongside experienced staff.

What you’ll do at work

The successful applicant will be working in a team of skilled bakers.

Working 5 days a week.

The main duty in this position is to assist in all aspects of the preparation and production of bread and pastries in the bakery.

  • Weigh out quantities of ingredients
  • Mix ingredients by hand or with catering machinery
  • Prepare dough
  • Bake products in batches in industrial ovens
  • Make quality checks

Where you’ll work

LOWER MOTOR YARDS

WELBECK

WORKSOP

S80 3LR

Training

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation

DCG

Your training course

Baker (level 2)

Equal to GCSE

Course contents
  • Select, prepare/set-up and use equipment and machinery.
  • Clean and check tools and equipment.
  • Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
  • Receive and store materials/stock from external suppliers and/or internal stores.
  • Store finished goods.
  • Package and label bakery products for example, allergens.
  • Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
  • Clean and tidy work area. Dispose of waste and recycle.
  • Communicate verbally for example, with colleagues, suppliers and customers.
  • Record information - paper based or electronic.
  • Identify bakery product problems/faults and underlying causes.
  • Read and interpret information for example, specification, recipe and production plan.
  • Plan bakery tasks.
  • Prepare for bakery tasks. Obtain materials.
  • Prepare ingredients.
  • Weigh or check weight of ingredients/products.
  • Mix ingredients.
  • Deposit, scale or cut/divide mixture.
  • Mould products.
  • Monitor prove.
  • Pre-bake and/or post-bake dressing of product.
  • Operate ovens.
  • Craft baker. Scale up/down a recipe using percentages.
  • Craft baker. Prepare and apply fillings/coatings.
  • Plant baker. Follow product changeover procedures.
  • Plant baker. Check product specifications throughout the key process steps; identify and rectify or report production issues.
  • Retail baker. Serve customers for example, determine customer’s needs, provide information, offer options and match bakery products to customers’ needs. Sell to customers for example, promote complementary items, promotional offers or seasonal products.
  • Retail baker. Display and replenish bakery products.
  • Select, prepare/set-up and use equipment and machinery.
  • Clean and check tools and equipment.
  • Monitor materials/stock levels and controls for example, first in first out, temperature and environment.
  • Receive and store materials/stock from external suppliers and/or internal stores.
  • Store finished goods.
  • Package and label bakery products for example, allergens.
  • Comply with health & safety, food safety, environmental procedures, PPE, hygiene and method statements.
  • Clean and tidy work area. Dispose of waste and recycle.
  • Communicate verbally for example, with colleagues, suppliers and customers.
  • Record information - paper based or electronic.
  • Identify bakery product problems/faults and underlying causes.

    • Your training plan

    Baker level 2.

    Functional skills (if required).

    The training will be on the job 4 days a week, with a structured home learning day on the 5th day.

    Requirements

    Desirable qualifications

    GCSE or equivalent in:

    • Maths (grade 5)

    Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

    Skills

    • Communication skills
    • Attention to detail
    • Organisation skills
    • Problem solving skills
    • Number skills
    • Team working
    • Creative
    • Initiative
    • Physical fitness

    Other requirements

    Heavy lifting is involved. Due to the remote nature and later working times, own transport or the ability to be able to arrange public transport is essential.

    About this company

    We are the largest artisan bread producer in North Nottinghamshire. We are ever growing and looking to train our own apprentices in Baking.

    http://www.welbeckbakehouse.co.uk (opens in new tab)

    After this apprenticeship

    After qualification, the apprentice will become a baker within our team on a full-time permanent contract.

    Ask a question

    The contact for this apprenticeship is:

    THE WELBECK BAKEHOUSE LTD

    Mark Garry

    info@welbeckbakehouse.co.uk

    01909500129

    The reference code for this apprenticeship is VAC1000273468.

    Apply now

    Closes in 10 days (Tuesday 1 October at 11:59pm)

    When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.