Bakery Apprentice

Summary

The apprentice will be working with the pastry and bakery team at Open Bakery in Brighton. You will shadow bakers and pâtissiers, ultimately learning a broad range of skills in a busy work environment. Our focus is to produce food to the highest artisan standards. We have just been named the South East regional winner in the National Bakery Awards.

Annual wage

£22,000 a year

Minimum wage rates (opens in new tab)

Early hours pay of 1.25x hourly rate.

Training course

Baker (level 2)

Hours

Monday to Saturday, 4 shifts per week. One early morning start (3am). Full shifts to be confirmed

40 hours a week

Possible start date

Monday 28 October

Duration

1 Year 6 Months

Positions available

1

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

You will be responsible for a broad range of skills in French Patisserie and European artisan baking including:

Mixing
Dividing
Hand moulding
Baking
Working with machinery
Organising and cleaning

Where you’ll work

34 St. Georges Road

Brighton

BN2 1ED

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

PLUMPTON COLLEGE

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 Apprenticeship Standard
In-person training will take place bi-weekly at Plumpton College

Requirements

Desirable qualifications

GCSE in:

English (grade 4)
Maths (grade 4)

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
Organisation skills
Problem solving skills
Presentation skills
Team working
Initiative
Non judgemental
Physical fitness

About this company

Real Patisserie Kemp Town Ltd now t/a Open Bakery. The company changed name in 2019 due to diverging product lines from Real Patisserie due to focus on all onsite small batch production as opposed to central production as with other Real Patisserie shops. The company has been trading in Brighton since 2011 and has just been named the South East regional winner in the National Bakery Award

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

Company benefits

Christmas Bonus and free food for staff.

After this apprenticeship

If the apprenticeship went well then you may be taken on as full time baker or pâtissier

Ask a question

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