We are looking for a passionate and experienced bread head to join the team at our bakery & café in South East London.
As well as a passion for making and baking great bread, the ideal candidate will have 1 to 2 years experience working in a bakery environment making artisan breads, preferably sourdough, and is comfortable with scaling, mixing and hand shaping dough, and works in an organised and methodical fashion. We are a friendly, close-knit team, so we want someone who will fit in and grow with us as we look to the future. In return we offer a competitive salary, 28 days paid holiday, and daily staff meal.
Brick House is an award winning sourdough bakery and cafe based in East Dulwich. We won both bread categories at last year's Urban Food Awards for our Miche and Chocolate Sourdoughs, are iisted as one of only three bakeries in Monocle Magazine's London travel guide, and were recently named as one of the UK's 20 best bakeries in The Telegraph newspaper.
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We are looking for an energetic and skilled Pastry Chef to work along side our Head Of Pastry. The ideal candidate will have a good working knowledge of laminated and enriched doughs including puff, viennoiserie and brioche, as well as pastry, cakes and cookies.
Attention to detail and ability to work in a methodical and clean fashion are a must, as is a passion and understanding of quality, tasty food. You will receive training and guidance, and the opportunity to have an input in to new products, which we see as both a draw and a challenge of the job.
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We are looking for energetic and enthusiastic CDP level chefs to work at our busy bakery & café in East Dulwich, and at a new exciting project also in South East London.
Alongside our award winning bakery, we have built a strong all day dining trade in our cafe led by Head Chef Kieran Barry (Canton Arms / Bristrotheque / Shrimpy’s / Comptoir Gascon). The kitchen’s focus is making simple but delicious dishes using high quality, seasonal ingredients taking influence from cuisines of the world.
The menu changes weekly, often utilising sourdough and other products such as carcuterie, jams, pickles, chutneys and pastry made in the same kitchen. The right candidates will have experience with seasonal foods, a combination of cafe and restaurant experience, be able to work consistently under pressure, and have the desire to learn and develop as a chef whilst delivering quality, tasty food. You will receive training and guidance, and the opportunity to have input into menus, which we see as both a draw and a challenge of the job.
We are a young, creative business that is looking to expand, so there are other opportunities within the business where you may be asked to help out. The bakery is also available to hire in the evenings as a venue, so the kitchen caters for events including weddings and supper clubs, so these things will also be within your remit.
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