Job Summary
The Bakery Cook is responsible for producing artisanal breads, laminated doughs, and pastries with precision and consistency. This role requires strong technical skills in dough handling, fermentation, lamination, and pastry fundamentals. The Bakery Cook follows strict SOPs for ingredient measurement, temperature control, time management, and technique, ensuring the highest quality baked goods that reflect the standards of Boul’Ange.

Supervisory Responsibilities

• None

• Prepare and bake artisanal breads, laminated doughs, and a variety of pastries with accuracy and attention.
• Follow strict SOPs for dough handling, including ingredient measurement, temperature control, fermentation timing, shaping, and proofing.
• Execute lamination techniques for croissants and other pastries, ensuring consistency in layers and...