Head Baker

Key Responsibilities

• Oversee day-to-day operations of the bakery section, ensuring smooth production and high-quality output.
• Plan and execute a variety of baked goods including breads, pastries, cakes, and desserts according to menu and demand.
• Develop and test new recipes, introducing creative products that align with brand standards.
• Manage production schedules, inventory, and raw material requirements efficiently.
• Ensure consistency in taste, texture, and presentation of all bakery items.
• Supervise, train, and motivate bakery team members; ensure adherence to hygiene and safety standards.
• Collaborate with chefs and F&B team for menu planning and seasonal promotions.
• Maintain cleanliness, proper labeling, and food storage as per HACCP guidelines.
• Control wastage, monitor portioning, and ensure cost efficiency in production.
• Conduct regular quality checks and ensure compliance with company and local food regulations.

Qualifications & Experience

• Diploma or degree in Culinary Arts / Bakery & Pastry / Hospitality Management.
• Minimum 6–8 years of bakery experience, including at least 2–3 years in a supervisory or head baker role.
• Expertise in bread-making, viennoiserie, and pastry techniques (European or international styles preferred).
• Strong knowledge of baking equipment, ingredients, and production processes.
• Experience in menu development, costing, and team management.
• Passion for innovation, attention to detail, and commitment to quality.
• Knowledge of food safety, hygiene, and HACCP standards.

Job Type: Full-time