Job Purpose:
Responsible for managing the bakery kitchen from end to end. This includes daily dough preparation and baking, ensuring consistent high quality, menu development, inventory management, and strict adherence to food safety standards.
Key Responsibilities:
Daily Production: Prepare, knead, and bake various types of dough, pastries, and bread (including burger buns and signature items) according to established recipes.
Menu Development: Innovate and create new recipes that align with the brand’s identity and customer expectations.
Quality Control: Ensure all baked goods maintain identical taste, texture, and visual presentation daily.
Inventory & Waste Management: Monitor raw materials (flour, butter, yeast, etc.), place supplier orders, and actively minimize food waste.
Hygiene & Safety: Strictly enforce food safety regulations (HACCP or local municipality standards) and maintain pristine cleanliness of all bakery equipment.
Job Requirements & Qualifications:
2–3 years of proven experience as a Head Baker or Senior Pastry Chef.
Deep knowledge of flour types, fermentation processes, and temperature-controlled baking.
Ability to work early morning shifts if required.
Strong organizational and time-management skills.