Job Advertisement: Head Artisan Baker / Artisan Baker
Location: Adelaide, SA Company Name: Opa Alfajores
Employment Type: Full-time, Permanent (38 hours per week) Salary: $73,000 – $83,000 per annum + Superannuation
About the Position: We are a top-tier artisan bakery in Adelaide, specializing in high-quality pasties and sweet pastries, as well as traditional Latin American baked goods. We are seeking a dedicated and highly qualified artisan bakery manager or artisan baker to lead our production team. The ideal candidate must combine technical expertise in artisanal Latin American baking with a deep understanding of artisanal fermentation and the handling of specialty doughs, such as sourdough, puff pastry, and laminated doughs, among others.
Key Responsibilities:
- Production Leadership: Oversee the full lifecycle of artisanal sourdough production, including hydration calculations, hydration monitoring, hand-shaping, and final scoring.
- Specialty Lamination: Execute technical folding and lamination processes for specialized Latin American pastries (Medialunas), managing temperature-controlled environments to ensure correct fat-to-dough ratios.
- Traditional Dough Handling: Prepare and hand-cut dough for a wide variety of savory Empanadas, ensuring uniform sealing and structural integrity for heavy fillings.
- Mass Production of Specialized Biscuits: Formulate traditional Latin American biscuit bases, focusing on consistent aeration and structure.
- Thermal & Quality Control: Monitor and adjust industrial convection oven profiles to determine precise baking times for different product batches.
- OH&S & Food Safety: Lead daily inspections of premises and machinery to ensure 100% compliance with HACCP and Occupational Health and Safety (WHS) regulations.
- Inventory & R&D: Manage raw materials (high-protein flours, artisanal fats) and develop new seasonal products by integrating Latin American textures with local Australian ingredients.
- Machinery Operation: Advanced operation and maintenance of spiral kneaders, high-capacity dough sheeters, and proofer chambers.
Required Skills and Experience:
- Education: AQF Certificate III in Baking or equivalent qualification.
- Experience: A minimum of 3 years of qualification experience in a professional bakery environment.
- Proven expertise in international/traditional sourdough and specialty latin-style baked goods is highly regarded.
- Strong technical knowledge of artisanal fermentation and block fermentation monitoring.
- Ability to work early morning shifts and lead a production team in a fast-paced environment.
How to Apply: Please submit your current CV and a cover letter detailing your technical experience to: [email protected]
Pay: $73,000.00 – $83,000.00 per year
Work Location: In person
