Lead Baker Apprentice

Summary

An opportunity to contribute to a startup retail food offering. We are seeking an individual with a passion for preparing & baking alternative & healthier products e.g. sourdough and small batch nutrition to hopefully create a food destination. You will have the opportunity to take on responsibility from the start and determine our direction

Wage

£13,348.40 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Check minimum wage rates (opens in new tab)

We intend to have this facility as a mainstay of local food excellence for the longterm If successful in this mission the opportunities for higher pay and lead positions are as great as the project as a whole

Training course

Lead baker (level 3)

Hours

Monday - Thursday, 6.00am - 1.00pm and Sunday, 8.00am - 2.00pm

34 hours a week

Start date

Tuesday 1 July 2025

Duration

2 years

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

Food preparation
Food serving
Drinks preparation
Drinks serving
Menu configuration & advancement
Stock assessment & reordering
Hygiene maintenance & cleaning

Where you'll work

Westhumble Street
Westhumble
Dorking
RH5 6BS

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

STRODE COLLEGE

Your training course

Lead baker (level 3)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

Produce refined cake products using complex techniques.
Produce refined biscuit products using complex techniques.
Produce refined sweet and savoury pastry products using complex techniques.
Produce refined fermented and chemically leavened dough product using complex techniques.
Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results.
Apply refined finishing techniques.
Contribute to production planning to meet demand.
Monitor the efficiency of productivity.
Manage preparation, baking, and finishing techniques.
Contribute to the development of operating procedures and continual improvement activity.
Provide guidance or training to colleagues.
Communicate with colleagues and stakeholders visually and verbally.
Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties.
Contribute to the development, improvement and adaptation of products.
Interpret quality information and data to identify and rectify real time errors during production.
Identify and resolve issues with bakery equipment and technology.
Plan the ordering of stock and materials in line with production demand.
Manage the rotation and safe storage of stock and materials in line with production demand.
Monitor compliance with food safety, health and safety at work, and environmental legislation.
Measure and monitor product yield efficiency and waste minimisation.
Assist in the resolution of feedback and complaints and implement changes for improvement.
Produce refined cake products using complex techniques.
Produce refined biscuit products using complex techniques.
Produce refined sweet and savoury pastry products using complex techniques.
Produce refined fermented and chemically leavened dough product using complex techniques.
Coordinate ingredients, processing aids, equipment/ technology, and production techniques to achieve expected product results.
Apply refined finishing techniques.
Contribute to production planning to meet demand.
Monitor the efficiency of productivity.
Manage preparation, baking, and finishing techniques.
Contribute to the development of operating procedures and continual improvement activity.
Provide guidance or training to colleagues.
Communicate with colleagues and stakeholders visually and verbally.
Conduct a test baking protocol to compare bakery ingredients and processes applying techniques to measure quality; physical and organoleptic properties.
Contribute to the development, improvement and adaptation of products.
Interpret quality information and data to identify and rectify real time errors during production.
Identify and resolve issues with bakery equipment and technology.
Plan the ordering of stock and materials in line with production demand.
Manage the rotation and safe storage of stock and materials in line with production demand.
Monitor compliance with food safety, health and safety at work, and environmental legislation.
Measure and monitor product yield efficiency and waste minimisation.
Assist in the resolution of feedback and complaints and implement changes for improvement.

Your training plan

Lead Baker Level 3 Apprenticeship Standard

Requirements

Desirable qualifications

GCSE in:

English (grade 5)
Maths (grade 5)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Presentation skills
Administrative skills
Logical
Team working
Creative
Initiative
Patience

Other requirements

In time a fair amount of autonomy, responsibility and independent working will be given and expected for the successful candidate.

About this company

We are a unique cycling social enterprise that has a total focus on delivering innovative solutions to those demographics in the community without the ability to afford their own means of active travel. We intend to fully enable their participation and enjoyment of cycling, on their terms. We are a not-for-profit, with a greater goal in mind at all times. We focus on inspiring wider cycling usage, from those who perhaps traditionally wouldn't ordinarily consider themselves cyclists, through novel solutions, predominantly via community hire. We are the opposite end of performance cycling (although we respect this element too!) Based in north London we will use cycling as a tool to tackle social and environmental challenges across London suburbs and the surrounding areas. We will leave no one behind in our push for greater cycling accessibility to address the inequalities being experienced by those most likely to be left behind, with a focus on wellbeing outcomes for all. We also have environmental objectives woven into the core fabric of all our activity.

http://thefamilybikeclub@gmail.com (opens in new tab)

Company benefits

Days off for any training that is deemed appealing/ appropriate. Flexibility on work patterns.

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

Stay with our entity and grow as the offering grows (potential for subsequent sites upon proof of model/concept)

Ask a question

The contact for this apprenticeship is:

The Family Bike Club

Luke Balnave

thefamilybikeclub@gmail.com

The reference code for this apprenticeship is VAC1000324254.

Apply now

Closes in 21 days (Friday 27 June 2025 at 11:59pm)

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