This is a new role for a food business near oxford street.

As a Baker & Pastry Chef,

you will be able to:

  • bake all sorts of bread and croissants
  • make and bake all sorts of pastries (eg meat pies, fish pies etc)
  • Make all sorts and all sizes of pastries and cakes

You obviously have/know :

– intermediate knowledge of baking and pastry
– how to use Grams as well as volumetric cups & spoon measurements
– how to use a weighing scale to measure ingredients
– how to read & write and follow recipes

More emphasis on knowledge in bread & pastry… knowledge in cakes, cookies, traditional desserts would be a very very big benefit as well


Our expectations/ what we are looking for:

Main attributes required in the baking Skills:
– extreme precision
– consistency in following recipes
– organized in handling ingredients (eg. Knowing what temperature raw ingredients should be before using them, etc)
– how to use basic equipment (e.g stand mixer)

-food safety knowledge

-How to maintain/store baked goods


And, of course, you are comfortable with scale measurements as well as volumetric and can convert between grams and pounds etc…




Monday – Saturday, 9-5pm. This is what they will be paid for.
However, depending on orders, they may close early if they are done baking in advance.



circa 1500 GHS gross

Benefits to be defined



If sucessful, you will be invited for a hands-on half-day baking interview. We cannot hire a baker /pastry chef based just on a resume..

You must have 4-5 years professional experience – homebaking does NOT count…



As a  professional, we expect you to properly follow these instructions please:

  1. Apply only if you really qualify – must have hands-on professional experience baking and making pastries – not just homebaking….
  2. Send us your HIGHLY CUSTOMIZED 2-4 page  CV (longer CVs will be rejected since they do not reflect the ability to communicate with brief focused clear sentences)  CV in Word (so NO PDF files please)  to: CV @ HIREgh . com (remove empty spaces) with the appropriate heading: ‘Baker & Pastry Checf -Osu’  in your email’s subject/ Title line.
  3. Ideally use Arial font No 10 for all of your CV and Arial font No 12 and capitals for your headings please
  4. Also, please indicate when is the earlier that you can start
  5. Once again: DO NOT SEND a CV that is 4+ pages long or a CV in PDF format or as GoogleDoc –our ATS is set to ignore CVs longer than 3 pages
  6. Please: No Google Docs either – we do not have permission to open them and getting one from you is too complex


We are looking forward to receiving your CV and meeting with you this week.

Thank you,



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