chef (italian| bakery) Óbidos

The Bakery Chef plays an essential role in Luciano Café working alongside assisting the Head Chef on bakery operations. The set up involves a production house intended to produce high quality breads, biscuits, tinned cakes, other longer live products, viennoiserie and a premium pastry line. We also have a running café and production house in Obidos, Portugal.

Our ethos remains quality—using base ingredients of butter, olive oil, finest quality chocolates and coffee beans from São Tomé and Príncipe, imported ingredients for Italian authenticity. The individual supports production and maintains highest standards of cleanliness, organization, stock management and efficiency in the production units.

Reports To: Head Chef

Responsibilities

1. Bakery Assistance | Food Production
   • Develop and produce authentic Italian bakery recipes for
     - and
     - life products. Study market trends and seasons to adapt to market/seasonal choices and production.
   • Prepare bakery items, including measuring ingredients, mixing dough, and proofing for small and large batch productions.
   • Support all operational requirements to enable entering recipes and ingredients into software for ordering, accounting, and inventory management.
   • Ensure all bakery products meet quality standards and are consistent in taste, texture, and presentation.
   • Follow precise recipes and techniques developed by the Head Chef/ business.
   • Monitor baking equipment such as ovens, mixers, and proofing chambers to ensure proper functioning.
   • Create costings, maintain FIFO, reduce waste.
   • Maintain a clean, hygienic, and organized bakery and kitchen workspace. Meet HACCP requirements at 100%.
   • Clean surfaces, appliances, and floors regularly following hygiene standards.
   • Dispose of waste correctly and manage recycling according to café policies.
   • Follow all health and safety protocols, including HACCP guidelines, to maintain a sanitized food preparation environment.
2. Stock Management & Inventory Control
   • Check and track stock levels of all bakery ingredients. Store in correct conditions.
   • Assist in receiving and storing bakery supplies and ensure proper stock rotation to prevent spoilage.
   • Work alongside Head Chef or management to ensure constant stock of ingredients without
     - or
     - stocking.
   • Maintain accurate records of inventory and ensure all ingredients are labelled and stored correctly, ensuring HACCP compliance.
   • Work closely with the Head Chef and kitchen team to ensure smooth and efficient operations.
   • Support the head chef as the second supervisor to ensure smooth operations.
   • Be
     - on with the production and café team with additional tasks as required.
   • Be flexible and adaptable to support production/café requirements, especially during peak hours.
   • Teach and support junior or newer members to gain efficiency.
3. Compliance & Safety
   • Adhere to all food hygiene, health, and safety regulations, including HACCP compliance.
   • Follow all safety procedures when handling kitchen equipment and bakery tools.
   • Ensure proper storage of perishable ingredients following food safety guidelines.
   • Report any equipment malfunctions or safety concerns to the Head Chef or management.

Required Skills & Qualifications

• Previous experience in Italian bakery for 7-8 years; pastry experience is a plus.
• Thorough knowledge of baking techniques, including proofing, oven management, and hygiene standards.
• Ability to follow recipes and precise measurements accurately.
• Strong attention to detail and cleanliness.
• Ability to work efficiently in a
  - paced environment.
• Good teamwork and communication skills.
• Willingness to learn and adapt to various tasks.