Qualified Baker – Full Time

Millers Bread Kitchen – Dromana
Shifts: 4 pm start and 7 pm start, Thursday to Monday

Millers Bread Kitchen in Dromana has a strong reputation for consistently high‑quality products made with care, skill, and integrity. Our artisan bakery specialises in naturally leavened sourdough and slow‑fermented breads, using freshly milled whole‑grain and sustainably sourced flours. Sourdough loaves are 100% naturally leavened (no commercial yeast) and follow a process of approximately 72 hours from levain preparation to final bake, while yeasted breads use traditional preferments such as biga and poolish, prepared around 24 hours in advance to enhance flavour and texture.

About the role

We are seeking a qualified, experienced Baker to join our overnight artisan bread team on a full‑time basis. You will work primarily on 4 pm and 7 pm starts, Thursday to Monday, producing a wide range of sourdough and yeasted breads to a consistently high standard.

Key responsibilities

• Produce high‑quality artisan sourdough and yeasted breads to meet changing customer and production requirements.

• Prepare, scale, mix, fold, shape, proof and bake doughs according to established recipes and procedures.

• Measure and combine ingredients using mixers, blenders, ovens and other bakery equipment safely and efficiently.

• Adjust oven temperatures, baking times and steam to ensure proper baking, colour and internal crumb structure.

• Maintain a clean, organised and safe work environment in accordance with food safety and WHS standards.

• Follow and improve recipes and processes as directed, including contributing to new product development.

• Complete required production and quality checks as part of the pastry/bakery team and on individual tasks.

• Report equipment malfunctions, low stock levels, incorrect orders and baking mistakes promptly to the owner or manager.

About you

• Trade‑qualified baker or equivalent experience in an artisan bakery environment.

• Strong understanding of sourdough fermentation, preferments (biga, poolish, levain) and slow‑fermented doughs.

• Ability to work efficiently and consistently during night/afternoon shifts as part of a small, focused team.

• High attention to detail, pride in product quality and commitment to cleanliness and food safety.