The Oven Hand is responsible for the safe, consistent baking of all bread and pastry products to Luxe Bakery quality standards — managing loading schedules, oven programs, bake colour and volume, and cooling — while maintaining full compliance with food safety (HACCP) and WHS requirements.
Key Responsibilities
- Operate deck, rack and convection ovens; set and monitor temperature, steam and bake-time programs per product specification.
- Load and unload ovens to the production schedule, sequencing products to hit dispatch deadlines.
- Assess proof readiness before loading; score, wash or seed products as specified.
- Monitor bake colour, crust, crumb and volume; pull, rotate or adjust as needed to maintain consistency.
- Manage cooling racks and transfer of baked goods to packing without damage or contamination.
- Record oven temperatures, bake times and CCP checks accurately on HACCP monitoring forms.
- Identify and quarantine non-conforming product; report deviations to the Production Manager immediately.
- Clean ovens,
loaders and work areas per the cleaning schedule; report maintenance faults promptly.
- Follow all WHS procedures, including safe manual handling, burn prevention and PPE use.
Skills & Experience
- Experience as an oven hand or baker in a commercial or industrial bakery (preferred).
- Sound knowledge of baking processes, proof assessment and oven behaviour.
- Ability to work to tight production schedules with minimal supervision.
- Understanding of food safety and GMP; HACCP awareness training an advantage.
- Physically fit — able to stand for full shifts, lift up to 20 kg and work in a hot environment.
- Reliable, punctual and a robust team communicator across shift handovers.
Key Performance Indicators
- Bake quality and consistency (waste / rebake rate).
- On-time completion of the bake schedule.
- Completeness and accuracy of HACCP and cleaning records.
- Zero preventable WHS incidents; hazards reported promptly.