Head Baker

About the role

The Head Baker is responsible for overseeing all bakery operations, ensuring the consistent production of high‑quality baked goods while maintaining food safety standards, cost control, and team management. You will lead the bakery team in a hotel environment, delivering breads, pastries and other items for breakfast, banquets and events.

Key responsibilities

• Plan, prepare, and supervise the daily production of breads, pastries, and baked items according to established recipes and standards.
• Ensure consistency in quality, taste, presentation, and portion control.
• Develop new bakery products and seasonal offerings when required.
• Manage and train bakery staff, including scheduling, performance monitoring, and skill development.
• Maintain compliance with hygiene, food safety, and HACCP standards at all times.
• Control bakery costs by managing ingredients, minimizing waste, and monitoring inventory.
• Coordinate with purchasing to ensure timely availability of raw materials.
• Maintain bakery equipment and ensure proper usage and cleanliness.
• Collaborate with other kitchen sections to support overall kitchen operations.
• Ensure timely production to meet operational demands such as breakfast, banquets, and events.

Required profile

• Proven experience as a Head Baker or Senior Baker in a hotel, bakery, or large‑scale operation.
• Formal culinary or bakery training is preferred.
• Strong knowledge of baking techniques, ingredients, and equipment.
• Leadership and team management skills.
• Knowledge of food safety and hygiene standards.
• Ability to work flexible hours, including early mornings, weekends, and holidays.

Required skills

• Baking techniques
• Ingredient handling
• Bakery equipment operation
• HACCP compliance
• Food safety standards