Head Baker

Head Baker – Artisan Bakery | The Windmills

Location: KwaZulu-Natal Midlands, South Africa
Salary: R20,000 – R25,000 per month, depending on qualifications and experience
Job Type: Full-time, Permanent
Start Date: As soon as possible
Reports To: Head Chef
Team Responsibility: 25+ employees

About The Windmills

The Windmills is a well-established hospitality business, renowned for its pies, freshly baked products and commitment to quality.

Our bakery produces an extensive range of products predominantly from scratch, including our famous pies, croissants, pastries, traditional breads, artisan loaves, sourdough, ciabatta, rolls and a wide variety of other baked goods.

Our bakery serves customers at The Windmills as well as supplying our internal restaurants.

We are seeking an exceptional Head Baker with strong artisanal expertise to lead our bakery operation.

This is not a desk-based management position. We are looking for a highly skilled, passionate and disciplined baker who takes pride in their craft, works alongside their team every day and has the leadership ability to manage a large, busy bakery operation.

At The Windmills, excellence is not an aspiration; it is an expectation.

The Position

The Head Baker will take full responsibility for the daily production, quality, consistency and operational performance of our bakery.

The successful candidate must be an outstanding all-round baker with particular expertise in artisanal baking, capable of personally producing the full range of bakery products to exceptional standards.

The majority of their working day will be spent actively baking alongside their team, demonstrating correct techniques, supervising production, developing staff and ensuring every product meets our established quality standards.

In addition to technical baking expertise, the position requires strong leadership, production planning, cost control, organisational ability and complete accountability for departmental performance.

Key ResponsibilitiesHands-On Baking and Production

• Actively participate in daily baking and production alongside the bakery team.
• Produce exceptional artisan breads, sourdough, ciabatta, croissants, pastries, pies and other baked goods.
• Demonstrate advanced knowledge of dough preparation, fermentation, proofing, shaping and baking techniques.
• Ensure products are consistently prepared to established recipes and specifications.
• Plan and execute daily production to meet retail and internal restaurant requirements.
• Ensure all required products are available in the correct quantities and at the correct times.
• Identify and immediately correct production problems.
• Maintain exceptional standards of taste, texture, freshness, consistency and presentation.
• Develop new products, improve existing recipes and introduce innovative seasonal offerings.

Quality Control and Standards

• Take complete ownership of bakery product quality and consistency.
• Enforce strict adherence to established recipes, production procedures and presentation standards.
• Personally inspect products throughout the production process.
• Reject and correct any product that does not meet company standards.
• Investigate recurring production failures and implement effective corrective measures.
• Ensure that no substandard product is offered for sale or supplied to our restaurants.
• Maintain an uncompromising approach to quality, cleanliness and operational discipline.

Team Leadership and Staff Management

• Lead, supervise and develop a bakery team of more than 25 employees.
• Work directly alongside staff, setting the example for productivity, professionalism and workmanship.
• Plan staff rosters, allocate responsibilities and manage daily workloads.
• Train and mentor employees in correct baking techniques and production methods.
• Monitor staff productivity, performance and adherence to company procedures.
• Address poor performance promptly and implement corrective action.
• Maintain discipline, accountability and a positive, productive working environment.
• Conduct staff performance assessments and initiate disciplinary procedures where appropriate and in accordance with company policies.

Planning, Stock and Financial Control

• Take full responsibility for daily and weekly production planning.
• Manage ingredient requirements, purchasing requests and stock availability.
• Maintain accurate stock control and minimise unnecessary wastage.
• Monitor food costs, recipe costing, portion control and production efficiency.
• Ensure effective utilisation of ingredients, equipment and staff.
• Identify opportunities to improve efficiency without compromising product quality.
• Maintain accurate production, stock and operational records.
• Ensure bakery operations remain within established budgets and financial targets.

Food Safety, Hygiene and Compliance

• Maintain exceptional standards of hygiene and cleanliness throughout the bakery.
• Ensure compliance with applicable food safety, health and safety requirements.
• Implement and monitor cleaning schedules and equipment sanitation.
• Ensure correct food storage, handling, rotation and temperature controls.
• Maintain safe working practices across all production areas.
• Hold every team member accountable for hygiene and food safety standards.

Administration and Performance Management

• Maintain accurate production schedules, staff rosters, stock records and costing information.
• Demonstrate proficiency in Microsoft Excel and relevant bakery or stock management systems.
• Prepare operational reports for the Head Chef.
• Monitor departmental KPIs, including product quality, availability, wastage, costs, staff productivity, hygiene and customer satisfaction.
• Participate in regular performance reviews and take accountability for achieving agreed targets.

Minimum Requirements

Candidates must meet the following requirements:

• Minimum 5 years' experience in a senior bakery management or leadership position.
• A recognised baking, pastry or relevant professional bakery qualification.
• Extensive hands-on experience in a professional bakery environment.
• Exceptional all-round baking ability, with a strong artisanal focus.
• Proven expertise in artisan breads, sourdough, ciabatta, croissants, pastries and pies.
• Strong knowledge of traditional, predominantly scratch-based baking techniques.
• Demonstrated experience managing and developing a substantial bakery team.
• Proven ability to maintain strict production, quality and hygiene standards.
• Strong production planning, stock control, costing and wastage management skills.
• Good computer literacy, particularly Microsoft Excel.
• Excellent organisational, communication and problem-solving abilities.
• Willingness to work flexible hospitality hours based on operational requirements.

Personal Attributes

The successful candidate must be:

• An exceptional baker first and foremost, with genuine pride in their craft.
• Hands-on, energetic and willing to lead from the front.
• Highly disciplined, organised and detail-oriented.
• Uncompromising when it comes to quality and standards.
• A confident leader who can develop people and enforce accountability.
• Proactive, dependable and capable of working independently.
• Commercially aware, with a strong understanding of costs and operational efficiency.
• Passionate about product development and continuous improvement.
• Comfortable being held accountable for measurable performance targets.

We are looking for a professional who identifies problems, takes ownership and delivers solutions without requiring constant direction.

Remuneration and Employment Conditions

Salary: R20,000 – R25,000 per month, depending on qualifications, experience and demonstrated ability.

Employment: Full-time, permanent, subject to a probationary period and satisfactory performance assessments.

Working Hours: Flexible hospitality hours determined by operational requirements, including early mornings, weekends and public holidays when necessary.

Location: The Windmills, KwaZulu-Natal Midlands.

Applications are welcome from candidates throughout South Africa. Applicants must be able to commute reliably or relocate at their own expense. Accommodation and relocation assistance are not provided.

Recruitment and Selection

Shortlisted candidates will be required to complete a practical baking assessment to demonstrate their technical expertise, artisanal baking skills, product presentation and ability to deliver consistently high standards.

Contactable references from previous employers will be required and verified.

How to Apply

Interested candidates should submit:

• An updated, comprehensive CV detailing relevant bakery experience and previous leadership responsibilities.
• Copies or details of relevant professional baking qualifications.
• A brief motivation explaining their suitability for this hands-on Head Baker position.
• Contactable references from previous employers.

Only candidates who meet the minimum experience and technical requirements will be considered.

Applications are invited for appointment as soon as possible.

Job Types: Full-time, Permanent

Pay: R20 000,00 - R25 000,00 per month

Ability to commute/relocate:

• Nottingham Road, KwaZulu-Natal: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Diploma (Preferred)

Experience:

• Culinary, Pastry and Bakery: 5 years (Required)

Work Location: In person