Assistant Section Head (Bread)

The Assistant Section Head (Bread) supports the Section Head in running daily bread production at Paris Baguette’s Central Kitchen. This hands-on role combines baking with team supervision, production planning, quality control and training.

Key Responsibilities

Bread Production and Quality

• Prepare and bake a range of breads, including artisan and decorative breads, and other baked items assigned to the section.

• Coordinate daily production, assign work and monitor output to meet production targets and timelines.

• Ensure products follow approved recipes and meet standards for weight, appearance, texture and consistency.

• Monitor ingredient usage and batch quantities to minimise wastage. Escalate shortages or quality issues that could affect production.

• Support the Section Head in testing new bread products and baking techniques. Brief the team on approved changes for product launches and promotions.

Team Supervision and Training

• Supervise the bread production team and adjust work assignments according to production priorities and staffing levels.

• Train team members in dough preparation, shaping, proofing, baking and the safe use of equipment. Coordinate additional training where needed.

• Monitor team productivity and provide on-the-job coaching to improve work quality and consistency.

• Set and reinforce standards for punctuality, uniform, grooming and personal hygiene.

Food Safety, Housekeeping and Equipment

• Ensure the team follows kitchen SOPs and meets company and regulatory requirements for food hygiene and workplace safety.

• Check that ingredients and supplies used by the section meet established standards.

• Check workstation setup and oversee the cleaning and sanitising of work areas, utensils and equipment. Assist with washing production utensils and equipment as required.

• Report equipment faults promptly and coordinate repairs and preventive maintenance with the relevant suppliers or service vendors.

• Perform other duties as assigned.

Job Requirements

Experience and Qualifications

• Hands-on experience in commercial bread production, preferably in a central kitchen, production bakery or high-volume bakery.

• Experience leading or supervising a baking team, including assigning work and providing on-the-job training.

• A certificate or diploma in Baking, Pastry Arts or a related field is an advantage. Relevant hands-on experience will also be considered.

Job Skills

• Proficient in bread-making techniques, including dough mixing, fermentation, dividing, shaping, proofing and baking.

• Able to operate commercial bakery equipment safely, including mixers, proofers and ovens.

• Able to identify common dough and baking defects and make adjustments within approved recipes and SOPs.

• Able to plan daily production, allocate manpower and monitor output, product quality and ingredient wastage.

• Good working knowledge of food hygiene, sanitation and workplace safety practices in a food production environment.

• Able to communicate instructions clearly, coach team members and coordinate with the Section Head and other production teams.