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Back to Kitchen (Back of House)

Specialty Kitchens

Baker / Boulanger

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Baker / Boulanger Manual coverBaker / Boulanger
Manual cover
Baker / Boulanger SOP page
SOP page
Baker / Boulanger Shift checklist
Shift checklist
Baker / Boulanger Certificate
Certificate

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A Baker / Boulanger in the Kitchen (Back of House) is responsible for preparing high-quality breads, rolls, viennoiserie, pastries, and dough-based items that support the venue’s menu, service standards, and guest experience. In a restaurant, club, or lounge environment, this role plays an important behind-the-scenes part in ensuring consistency, freshness, and timely production across breakfast, lunch, dinner, banquet, and late-night service.

This position typically sits within the culinary brigade of the Back of House team and reports to the Pastry Chef, Sous Chef, Chef de Cuisine, or Executive Chef, depending on the size and structure of the operation. The Baker / Boulanger works closely with other kitchen sections to align production with daily covers, event orders, and menu changes, while maintaining strict quality and hygiene standards.

  • Purpose of the role
  • Produce fresh, consistent, and visually appealing baked goods that meet brand standards and guest expectations.
  • Support the kitchen by ensuring bread and pastry items are available on time and in the correct quantities.
  • Contribute to the overall quality and presentation of the dining experience.
  • Key areas of responsibility
  • Mixing, proofing, shaping, baking, and finishing a range of doughs and bakery items.
  • Following recipes, portion controls, and production schedules accurately.
  • Monitoring ingredient quality, stock levels, and proper storage conditions.
  • Maintaining cleanliness, food safety, and sanitation throughout all bakery work areas.
  • Assisting with daily prep, mise en place, and special orders for events or VIP service.
  • Communicating with the kitchen team regarding shortages, delays, or production needs.
  • Type of person who succeeds in this role
  • Detail-oriented, disciplined, and consistent in working to exact standards.
  • Calm under pressure and able to manage early starts and time-sensitive production.
  • Organised, reliable, and committed to cleanliness and food safety.
  • Passionate about craftsmanship, flavour, and presentation.
  • A strong team player with good communication skills and a proactive attitude.