Bread and Pastry Baker (M/F/X)

This vacancy is exclusively intended for direct candidates. Selection, interim, and recruitment agencies are kindly requested to refrain from contacting us.

Boury is a three-Michelin-starred restaurant with international recognition for its precision, refinement, and uncompromising quality standards. Our kitchen operates at the highest level of contemporary gastronomy, where craftsmanship, discipline, and perfection are at the heart of everything we do.

We are looking for an experienced, structured, and creative baker. In this role, you will be responsible for the daily production of bread and bakery products at the highest gastronomic level. You will work closely with the kitchen team to ensure consistency, quality, and flawless execution, directly contributing to the overall guest experience.

Your responsibilities include:

• Preparing and baking artisan breads and bakery products according to Boury’s quality standards;
• Managing the daily mise en place and production planning for bakery products;
• Contributing to a professional, disciplined, and team-oriented working environment;
• Continuously striving for improvement in techniques, efficiency, and quality.

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• You have at least 2 years of relevant professional experience within a high-quality bakery or gastronomic environment.
• You have a genuine passion and interest in products, craftsmanship, and the continuous pursuit of excellence.
• You are motivated to work at the highest gastronomic level and have an eye for detail, consistency, and quality.
• You are comfortable working during weekends and understand the commitment required within a top-level culinary environment.
• Due to the international nature of our team, you are able to communicate effectively in English. Knowledge of Dutch is considered a plus.
• You are a team-oriented professional with a positive attitude, strong work ethic, and a willingness to continuously improve your techniques and contribute to the team.

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• A four-day working week (Wednesday to Saturday) + 2 active Tuesdays per month, supporting sustainable performance and a healthy work-life balance;

• Creative responsibility within a clearly defined gastronomic framework;

• Competitive remuneration within Joint Committee 302, depending on experience and profile;

• A professional, respectful, and excellence-driven working environment.