Head Baker

Key responsibilities

• Supervise and lead Bakers in daily operations and production
• Prepare and produce a variety of breads and other baked products according to established recipes and standards
• Monitor product quality, consistency, presentation, and portion control
• Ensure proper handling, storage, and inventory of ingredients and supplies
• Maintain cleanliness, sanitation, and food safety standards within the commissary area
• Coordinate production requirements and ensure timely completion of daily production schedules and orders
• Train and guide Bakers on proper techniques, procedures, and hotel standards
• Assist in developing and improving products as needed
• Perform other duties as assigned by the Executive Chef

About you

• At least 5 years of experience in bakery or pastry operations, preferably in a hotel or commercial kitchen
• Culinary or Baking/Pastry-related education or certification is a requirement
• Proven experience in supervising or leading a team
• Strong knowledge of bread, pastry, and production techniques
• Knowledge of food safety, sanitation, and proper food handling practices
• Ability to follow recipes, production schedules, and quality standards accurately
• Strong organizational, leadership, and time-management skills
• Good communication and teamwork skills
• Able to work under pressure and manage multiple production requirements
• Willing to work flexible hours, weekends, and holidays as required