Senior Baker

Summary:

You will own the quality, consistency and creativity of our artisan breads, viennoiserie and pastries, from fermentation and shaping to baking and presentation. You will also train and guide the production team, keep the bakery safe and compliant, and help develop new products that reflect our craft.

Key Responsibilities

Production & Craft

• Prepare and bake artisan breads (sourdough, baguettes, ciabatta, focaccia, rye, enriched and laminated doughs) and pastries to recipe and specification.
• Manage and maintain sourdough starters, levains and pre-ferments, with close control of dough temperature, hydration and fermentation times.
• Mix, divide, shape, proof, score and bake by hand and with bakery equipment, achieving consistent crumb, crust, flavor and appearance.
• Plan daily and weekly production schedules against sales forecasts, special orders and seasonal demand.

Quality & Product Development

• Set and uphold quality standards for every batch, including weight, texture, color and shelf life.
• Develop, test and refine new recipes, seasonal items and Filipino-inspired artisan creations, with costed recipes.
• Keep accurate recipe cards, production logs and batch records.

Team Leadership

• Train, coach and assess junior bakers and assistants in techniques, workflow and food safety.
• Assign tasks, supervise the production shift and make sure the team meets deadlines.
• Model a professional, respectful and collaborative kitchen culture.

Inventory, Cost & Equipment

• Check ingredient quality on delivery, manage stock rotation (FIFO) and flag shortages early.
• Keep waste and food cost within target through accurate scaling, portioning and batch planning.
• Operate and maintain ovens, mixers, sheeters, proofers, dividers and small equipment, and report faults promptly.

Food Safety & Compliance

• Follow HACCP principles, FDA Philippines requirements, and local sanitation and Quezon City health permit standards.
• Maintain a clean, organized and sanitized workstation at all times, and follow allergen and cross-contact controls.
• Support inspections, audits and record-keeping.

Qualifications

• At least 2 years of professional baking experience, including 1 -2 years in a senior, lead or head baker role in an artisan bakery, hotel or restaurant.
• Proven hands-on skill in naturally leavened (sourdough) breads, long fermentation and hand-shaping.
• Working knowledge of food safety, sanitation and HACCP, with a valid Food Handler's / health certificate (or willingness to obtain one before start date).
• Ability to read, scale and adjust formulas using baker's percentages and metric measurements.
• Able to work early-morning, weekend and holiday shifts as scheduled.
• Able to work onsite in Quezon City.

Preferred

• Bachelor's degree in Hospitality Management, Culinary Arts, Food Technology or a related field.
• Experience in viennoiserie (croissant, danish) and lamination, and in pastry and cake production.
• Familiarity with recipe costing, inventory systems and POS or production-planning tools.

Skills & Competencies

• Technical mastery: Deep understanding of fermentation, gluten development, baking science and oven handling.
• Attention to detail: Consistent product quality, with strict scaling and timing.
• Creativity: Able to develop original products and adapt to local ingredients and tastes.
• Leadership & communication: Clear, patient trainer who leads by example and works well with front-of-house and management.
• Time management: Able to run a precise production schedule under early-morning pressure.
• Physical stamina: Comfortable standing for long hours, lifting up to 25 kg, and working in a hot kitchen environment.
• Reliability & integrity: Punctual, accountable, and committed to cleanliness and safety.