BAKER / CHEF

Job Scope - Head Baker

Position: BAKER

Responsibilities:

1. Prepare and bake a variety of authentic Turkish breads, pastries, and baked goods, including Turkish pide, simit, lavash, gözleme dough, baklava components, and other traditional specialties.

2. Develop, standardize, and maintain recipes to ensure consistent quality, taste, and presentation.

3. Plan daily production schedules according to restaurant operations, customer demand, and special events.

4. Supervise and train bakery staff on proper baking techniques, food preparation methods, hygiene standards, and workplace safety procedures.

5. Monitor dough preparation, proofing, baking temperatures, and product quality to ensure compliance with company standards.

6. Conduct quality control checks on all bakery products before service and distribution.

7. Manage inventory of bakery ingredients and supplies, including ordering, receiving, and stock rotation to minimize wastage.

8. Ensure compliance with Singapore food safety regulations, hygiene requirements, and company policies.

9. Maintain cleanliness and proper sanitation of bakery equipment, workstations, storage areas, and production facilities.

10. Coordinate with the Head Chef, Kitchen Manager, and management team regarding menu planning, new product development, and seasonal offerings.

11. Monitor food costs, labor efficiency, and bakery production expenses to achieve operational targets.

12. Troubleshoot production issues and implement corrective actions to maintain efficiency and product consistency.

13. Ensure all bakery equipment is properly maintained and report repair or maintenance requirements when necessary.

14. Assist in developing new Turkish bakery products and menu items to enhance customer satisfaction and business growth.

15. Perform any other bakery and kitchen-related duties assigned by management.

Reporting To: Executive Chef / Restaurant Manager

Skills & Requirements:

• Strong knowledge of Turkish bread and pastry production.

• Experience in commercial bakery operations.

• Leadership and staff supervision skills.

• Knowledge of food hygiene and HACCP standards.

• Ability to work in a fast-paced restaurant environment.

• Good inventory and production management skills.