Head Baker – Pastry Chef – Confectioner EFZ (60– 100 %)

Daytime production in Schlieren – no night work

San Gennaro stands for authentic Neapolitan pizza, Italian hospitality, and products with high quality standards. Our pizza doughs are created daily based on our own sourdough. We work with carefully selected ingredients, artisanal production, and clear, efficient processes.
For our central production in Schlieren, we are looking for you as a creative, responsible, and strong-leading personality. From here, we supply and support our four San-Gennaro locations in the Zurich area. In this role, you will actively shape our assortment – from daily sourdough maintenance to baked goods and fine pastries to desserts, seasonal products, and new concepts for our gastronomy businesses.

With us, you work in daytime operations with regulated working hours – without night work.

Your responsibility:

• You lead our central production professionally and organizationally and, together with two employees, develop high-quality products for our four businesses.
• You combine craftsmanship, creativity, quality, efficiency, and reliable production.

Your tasks:

• You lead, plan, accompany, and professionally develop two production employees
• You plan, organize, and ensure daily as well as seasonal production
• You are responsible for the daily management, refreshing, and quality control of our

sourdough for pizza production

• You produce pizza and focaccia doughs, breads, baked goods, fine pastries, desserts, patisserie, and confectionery products and develop them further
• You develop new, seasonal, and economically feasible products in close

collaboration with our four gastronomy businesses

• You standardize and document recipes, weights, production steps,

haltability, allergens, and plating specifications

• You carry out product tests, tastings, and sample productions
• You ensure a constantly high quality, freshness, presentation, and delivery capability
• You plan packaging, picking, and timely provision for

our locations

• You control raw materials, stock levels, cold chain, goods receipt, and inventories
• You calculate and optimize food cost, portion sizes, scrap, and food waste
• You implement hygiene, quality, safety, and HACCP specifications and control

their compliance

• You maintain and operate production machines and equipment professionally
• You coordinate regularly with our operations managers regarding quantity planning,

guest feedback, returns, and product optimizations

Your profile:

• You are a professionally skilled, responsible, and creative personality with enjoyment of artisanal production, product development, and team leadership.
• You do not want to work at night, but rather want to use your experience in daytime operations in a modern central production and visibly help shape our products at four gastronomic locations.
• You have a completed vocational apprenticeship as Baker/Pastry Chef/Confectioner EFZ – this is mandatory
• You bring several years of professional experience in a bakery, pastry shop, confectionery,

patisserie, or professional food production

• You have sound knowledge of dough management, especially sourdough,

fermentation processes, and baking techniques, as well as in the production of baked goods, fine pastries

and/or dessert products

• You have experience in the leadership, instruction, or training of employees and

lead clearly, respectfully, and bindingly

• You enjoy developing new products and have a good sense for quality, taste, appearance, and guest needs
• You understand products that must be centrally produced, transported, stored, and uniformly finished at various gastronomy locations
• You organize proactively, plan production structurally, and set the right priorities even with

high daily volume

• You bring experience or interest in recipe documentation, calculation,

goods management, warehouse organization, and food cost optimization

• You work with hygiene awareness and know the specifications for food safety, quality, and HACCP
• You work independently, carefully, and solution-oriented and like to take on

responsibility

• You are reliable, resilient, and appreciate direct, uncomplicated cooperation
• You have good German skills in speaking and writing; Italian and/or

English are a plus

• You are confident in using digital tools for orders, production planning, or

goods management, or are ready to learn quickly

Daytime production in Schlieren with no night work:

• A workload of 60–100 %, by arrangement
• A responsible specialist and leadership role with real creative freedom
• Direct influence on the product assortment of four established gastronomy businesses
• Work with artisanal standards, own sourdough production, and high-quality

products

• A small team, short decision-making paths, and practical cooperation with

the management

• Fair, market-rate remuneration and development opportunities
• Entry by arrangement
• Place of work: Schlieren, Zurich
• Workload: 60–100 %
• Entry: By arrangement

Would you like to help shape our central production and bring your professional ideas to four gastronomy businesses? Then we look forward to receiving your complete application with CV, work certificates, diplomas, as well as details regarding your availability.