Cinnamon Roll Specialist — Zenchai, Fleet
3-month contract, with a view to extend. Weekend role, with Friday availability also required.
About Us
We're a Japanese soufflé pancake café in Fleet also known for our bubble tea and matcha. We're creating a new role for someone to take full ownership of our cinnamon roll offering — recipe, equipment, costings, production, and weekend sales. This is a lead role: we're building this side of the business from the ground up, and we want your expertise driving it, not just following instructions.
Responsibilities:
- Set up the cinnamon roll operation from scratch, including advising on and choosing the right equipment
- Develop and refine a signature cinnamon roll recipe, including seasonal specials and new flavours over time
- Manage the full bake process end-to-end, from mixing and proofing through to shaping, baking and finishing
- Cost out ingredients and batches accurately, and help set a sustainable retail price
- Plan batch sizes and bake schedules to match weekend demand, keeping waste to a minimum
- Manage stock levels for the cinnamon roll line and place orders in good time
- Follow food hygiene, allergen labelling and safety procedures at all times
- Help out with wider store operations during weekend shifts as needed
What we're looking for:
- Proven bakery or pastry experience
- Confidence developing and costing your own recipes from scratch
- Experience setting up a bakery process or product line, or the confidence to do so
- A genuine self-starter who's comfortable working alone and managing their own time
- Comfortable working unsupervised as a lone worker, with confidence handling the shift independently
- A Level 2 Food Hygiene certificate, or willingness to obtain one
- Comfortable and safe handling commercial baking equipment
- Strong attention to detail and consistency
- A friendly, customer-facing manner
- Availability every Friday, Saturday and Sunday
Pay: From £13.50 per hour
Application question(s):
- This is a new product line for us, and we're looking for someone to take ownership of it end-to-end. How would you describe your experience with recipe costing, margins and pricing?
- How many years of professional bakery or pastry experience do you have, and what's your background with laminated or enriched doughs?
- How far is your commute to Zenchai, and how would you get here?
Work Location: In person
