Head Baker

Key Responsibilities:

1. Production Management:

• Oversee the entire production schedule of the bakery to ensure timely and efficient preparation of all baked goods.
• Plan and manage daily and weekly production schedules for retail, e-commerce orders, and wholesale (B2B) clients.
• Ensure the smooth operation of the production team by coordinating workflows, delegating tasks, and maintaining production timelines.
• Monitor inventory levels of raw materials and finished products to avoid shortages or overstocking.

2. Quality Control:

• Maintain the highest standards of quality and consistency in all products, including pastries, cakes, kuehs, and other baked goods.
• Manage cost of the ingredients and conduct regular quality checks on raw materials, in-process items, and finished products.
• Implement and oversee food safety and hygiene standards in compliance with regulatory requirements.

3. Research & Development (R&D):

• Lead the R&D team to conceptualize, test, and develop new product lines for seasonal offerings, special occasions, and regular menu updates.
• Collaborate with the Business Development Manager to align product launches with market trends and consumer demands.
• Innovate recipes and techniques to enhance product appeal and market competitiveness.

4. Staff Management:

• Manage, train, and mentor a team of bakers and decorators, fostering a positive and productive working environment.
• Create and manage staff schedules to optimize productivity & guide the team through SOPs.
• Conduct performance evaluations, provide feedback, and identify areas for professional growth among team members.

5. Operations & Supply Coordination:

• Coordinate the production and supply of kuehs for restaurants and retail outlets.
• Manage B2B production schedules and ensure timely delivery of tarts, cakes, pastries, and other products to clients.
• Work closely with the procurement team to source quality ingredients at optimal costs.
• Manage stock levels of ingredients and supplies in the pastry section.
• Assist with inventory checks and provide input for ordering ingredients.

6. Strategic Collaboration:

• Collaborate with the Business Development Manager and marketing team to plan and execute product launches and promotional campaigns.
• Analyze production data and customer feedback to identify areas for improvement.
• Contribute to the bakery's growth strategy by exploring opportunities to expand product lines and customer reach.

7. Hygiene, Safety, Maintenance & Equipment Management:

• Oversee the maintenance and cleanliness of all baking equipment and facilities.
• Ensure all equipment is functioning efficiently and coordinate repairs or replacements when necessary.
• Adhere to ISO2200  guidelines and ensure all team members comply with food safety regulations.

Qualifications & Skills:

• Education: Degree or Diploma in Pastry Arts, Baking, or a related field.
• Experience: Minimum of 5–7 years of experience in a pastry kitchen, with at least 2–3 years in a leadership role.
• Proven expertise in pastry techniques, product development, and bakery operations.
• Strong leadership, organizational, and time management skills.
• Creative and innovative mindset for product development.
• Excellent knowledge of food safety standards and practices.
• Effective communication and interpersonal skills