The Head Baker controls and maintains the timely production of bakery goods, ensuring that quality standards and procedures are in line with the company standards. He/she is responsible for consistently ensuring safe, high-quality bakery and pastry production to ensure guest satisfaction. Ensure efficient operations of all food production areas by consistently analyzing food production quality and costs, adhering to the budget, and monitoring time management. The Head Baker reports to the Executive Chef and Sous Chef.

Qualifications, Experiences & Core Competencies Required

• Minimum 5 years of professional bakery experience.
• Professional cookery diploma from an accredited culinary or vocational training school will be considered an advantage
• Expertise in bakery production and advanced variety of bakery items and products.
• Knowledge of HACCP guidelines and hygiene standards.
• Good communication skills in English.
• Self-organized, disciplined, and reliable.