Baker

About Us

Boulangerie Amann is an upcoming chef-driven European artisanal bakery operating from a cloud kitchen in Mumbai. We specialize in slow-fermented sourdough, laminated viennoiserie, classic tarts, breads, and refined desserts.

Our philosophy is simple: Respect the product to respect the customer.

We are building a disciplined, technique-driven bakery with strong SOP systems and long-term expansion plans under a hub-and-spoke model

Role Overview

The Night Baker is responsible for overnight production of breads, laminated doughs, and key components required for daily dispatch. This role ensures that morning bake-offs and order fulfillment run smoothly and consistently. You will be a foundational part of the production engine.

Key Responsibilities

• Bread & Dough Production
• Mixing and managing sourdough levains
• Bulk fermentation monitoring
• Scaling, shaping, and proofing loaves
• Managing dough hydration and consistency
• Following recipe cards with strict yield control
• Recording batch quantities and wastage
• Ensuring accurate scaling to control COGS
• Basic mise en place for morning team
• Monitoring fermentation times and dough temperature
• Maintaining consistency in shaping and finish
• Reporting ingredient or equipment issues immediately
• Familiarity with spiral mixers, proofers, and ovens
• Proper storage and labelling of all doughs
• End-of-shift production log completion

Shift Timings

Night Shift (Exact hours to be finalized based on production flow, approx. 2:30 AM – 11:30 AM)

6 days per week

Structured scheduling is important to us. We are committed to fair and balanced working hours within operational realities.

Requirements

• 1–3 years experience in bakery production (artisan or commercial)
• Basic understanding of fermentation and laminated dough
• Ability to work independently during night hours
• Physically fit for bakery environment
• Strong discipline and consistency mindset

Formal education in bakery or pastry is a plus, not mandatory.

What We Value

We are looking for someone consistent with:

• Respect for technique
• Clean, organized work habits
• Calm under production pressure
• Willingness to learn and improve

Skill can be trained. Discipline cannot.

Growth Opportunity

As we scale toward multiple spokes, internal leadership roles will open. High-performing team members will be cross-trained and considered for senior production and supervisory positions. This is an opportunity to grow with a serious, long-term bakery vision