Baking Manager
6 days ago
We are seeking an experienced and passionate Baking Manager or Pastry Chef to oversee daily operations in our central kitchen . The role involves managing production schedules, ensuring product quality, leading the baking and pastry team, and maintaining smooth operations from ingredient preparation to final presentation.
This position suits someone with a strong foundation in both baking and pastry arts , excellent leadership and organizational skills, and a genuine passion for creativity, consistency, and food safety excellence.
Key ResponsibilitiesProduction Management
- Plan and supervise daily baking and pastry production schedules to meet outlet demand while minimizing waste.
- Oversee the preparation, baking, and finishing of breads, cakes, desserts, and savoury pastries.
- Ensure all recipes, weights, and product specifications are consistently followed.
- Lead, train, and mentor a team of bakers, pastry chefs, and kitchen assistants to maintain high performance and teamwork.
- Conduct regular performance reviews and ensure adherence to kitchen discipline and hygiene.
- Foster a positive, safe, and collaborative working environment.
- Maintain product consistency in taste, texture, and presentation across all bakery and pastry items.
- Implement and enforce strict hygiene, sanitation, and food safety procedures.
- Conduct regular checks on ingredient freshness, equipment condition, and kitchen readiness.
- Monitor stock levels and coordinate ingredient orders with suppliers.
- Manage cost control through efficient ingredient usage and reduction of wastage.
- Keep accurate records of production output, orders, and stock usage.
- Collaborate with management to develop new recipes, seasonal specials, and festive products.
- Conduct product trials, tastings, and continuous improvement initiatives.
- Diploma or Certificate in Baking, Pastry Arts, Culinary Arts , or a related field.
- Minimum 5 years of professional baking or pastry experience , including at least 3 year in a supervisory or CDP capacity .
- Strong technical knowledge in both dessert and savoury pastry production (e.g. pies, tarts, breads, cakes).
- Skilled in baking techniques, ingredient knowledge, and oven operations.
- Excellent leadership, communication, and organizational skills.
- Ability to work early mornings, weekends, and public holidays as required.
- Passionate, creative, and dedicated to maintaining high-quality standards.
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