The Assistant Baker will work within the Sloane Club kitchen team to produce a wide range of high-quality freshly baked products for members, guests and visitors. Working under the guidance of the Executive Chef and Head baker the Assistant Head Baker will prepare and present bakery items to the highest standards, ensuring consistency, quality and excellent food presentation.
The role requires a passion for baking, excellent organisational skills and a commitment to maintaining the exceptional standards expected within The Sloane Club.

MAIN DUTIES AND RESPONSIBILITIES

• Prepare and bake a variety of fresh products including Viennoiserie, breads, pastries, scones, cakes, traybakes, biscuits all to Club recipes and specifications.
• Produce bakery items for daily café service, afternoon tea, member events and private functions.
• Ensure all bakery products are prepared, baked and presented to the highest quality standards.
• Follow daily production schedules and prioritise workloads to meet service requirements.
• Maintain consistency in recipes, portion control and presentation across all bakery products.
• Assist with preparation and support the wider kitchen team when required.
• Ensure food allergens are correctly managed and all products comply with food safety legislation.
• Maintain excellent stock rotation practices using FIFO principles and ensure all products are correctly labelled and dated.
• Minimise food waste through careful stock control and accurate production planning.
• Assist with stock ordering and notify management of ingredient shortages.
• Maintain the highest standards of cleanliness, hygiene and food safety in accordance with HACCP procedures and Environmental Health regulations.
• Ensure bakery equipment is cleaned, maintained and any faults are reported promptly.
• Work collaboratively with chefs, kitchen porters and front-of-house colleagues to ensure efficient service.
• Attend all mandatory training and participate in ongoing development opportunities.
• Undertake any other reasonable duties required to support the successful operation of The Sloane Club and Café 1922.

• Minimum of two years’ experience in a professional bakery or commercial kitchen.

• Flexible to work 20–40 hours per week on a rota basis, including weekends and early morning shifts.

• Good understanding of food hygiene, HACCP procedures and food safety legislation.

• Strong verbal communication skills with the ability to work effectively within a busy kitchen team.

• Demonstrates excellent standards of presentation, consistency and quality in all bakery products.

• Able to prioritise workloads effectively, manage time efficiently and work calmly under pressure.

• Flexible approach with the ability to support other kitchen sections when required.

• Able to undertake manual handling, stand for extended periods and work in a fast-paced kitchen environment.

• Positive attitude with the ability to work collaboratively while also using initiative when working independently.

• Two or more years' bakery experience within hospitality, hotels or private members' clubs.
• Level 2 Food Safety & Hygiene Certificate (or equivalent).
• Professional Hospitality, catering, bakery or pastry qualification.

The Assistant Baker will work within the Sloane Club kitchen team to produce a wide range of high-quality freshly baked products for members, guests and visitors. Working under the guidance of the Executive Chef and Head baker the Assistant Head Baker will prepare and present bakery items to the highest standards, ensuring consistency, quality and excellent food presentation.
The role requires a passion for baking, excellent organisational skills and a commitment to maintaining the exceptional standards expected within The Sloane Club.

MAIN DUTIES AND RESPONSIBILITIES

• Prepare and bake a variety of fresh products including Viennoiserie, breads, pastries, scones, cakes, traybakes, biscuits all to Club recipes and specifications.
• Produce bakery items for daily café service, afternoon tea, member events and private functions.
• Ensure all bakery products are prepared, baked and presented to the highest quality standards.
• Follow daily production schedules and prioritise workloads to meet service requirements.
• Maintain consistency in recipes, portion control and presentation across all bakery products.
• Assist with preparation and support the wider kitchen team when required.
• Ensure food allergens are correctly managed and all products comply with food safety legislation.
• Maintain excellent stock rotation practices using FIFO principles and ensure all products are correctly labelled and dated.
• Minimise food waste through careful stock control and accurate production planning.
• Assist with stock ordering and notify management of ingredient shortages.
• Maintain the highest standards of cleanliness, hygiene and food safety in accordance with HACCP procedures and Environmental Health regulations.
• Ensure bakery equipment is cleaned, maintained and any faults are reported promptly.
• Work collaboratively with chefs, kitchen porters and front-of-house colleagues to ensure efficient service.
• Attend all mandatory training and participate in ongoing development opportunities.
• Undertake any other reasonable duties required to support the successful operation of The Sloane Club and Café 1922.

• Minimum of two years’ experience in a professional bakery or commercial kitchen.

• Flexible to work 20–40 hours per week on a rota basis, including weekends and early morning shifts.

• Good understanding of food hygiene, HACCP procedures and food safety legislation.

• Strong verbal communication skills with the ability to work effectively within a busy kitchen team.

• Demonstrates excellent standards of presentation, consistency and quality in all bakery products.

• Able to prioritise workloads effectively, manage time efficiently and work calmly under pressure.

• Flexible approach with the ability to support other kitchen sections when required.

• Able to undertake manual handling, stand for extended periods and work in a fast-paced kitchen environment.

• Positive attitude with the ability to work collaboratively while also using initiative when working independently.

• Two or more years' bakery experience within hospitality, hotels or private members' clubs.
• Level 2 Food Safety & Hygiene Certificate (or equivalent).
• Professional Hospitality, catering, bakery or pastry qualification.