Bakery Operative

Key responsibilities

• Accurately weigh and mix ingredients in line with recipes and production plans.
• Prepare, bake and decorate products once trained and signed off as competent.
• Package and label finished products accurately before dispatch.
• Operate bakery machinery safely and correctly following training.
• Use handheld terminals and the warehouse system to support accurate stock and product movements.
• Clean and restock the bakery area throughout the working day.
• Complete tasks efficiently and work towards agreed production targets.
• Report quality, equipment or production issues promptly.

Skills and attributes

• Good attention to detail and a consistent approach to quality.
• Reliable, punctual and ready to contribute as part of a team.
• Able to work at pace while maintaining accuracy and standards.
• Motivated, organised and comfortable following processes.
• A practical approach to problem-solving.
• Confident using basic IT systems and handheld devices.

Working pattern

Work is normally on weekdays, with one Saturday morning shift in every six. Additional hours may be available as the company expands and during busy periods.

What success looks like

You complete work safely, accurately and on time; maintain high standards of cleanliness and product presentation; contribute positively to the team; and take responsibility for meeting daily production targets.