Head Baker

WE ARE HIRNG (ON OUR ESTATE) A HEAD BAKER

The Head Baker is responsible for leading all baking operations within the restaurant, ensuring consistent production of high-quality baked goods. This role oversees recipe development, daily production, staff supervision, quality control, and compliance with food safety standards, while maintaining cost efficiency and supporting the restaurant’s overall culinary vision.

Key Responsibilities

Production & Quality Control

• Plan, prepare, and execute daily baking schedules for breads, pastries, desserts, and specialty items


• Ensure consistency, taste, presentation, and freshness of all baked products


• Develop, test, and refine recipes in line with menu requirements


• Monitor portion control and minimize waste

Kitchen & Team Management

• Supervise, train, and schedule bakery staff


• Delegate tasks and ensure efficient workflow in the bakery section


• Maintain a clean, organized, and safe work environment


• Conduct performance feedback and support staff development

Inventory & Cost Control

• Manage ordering of baking ingredients and supplies


• Monitor stock levels and prevent shortages or over-ordering


• Control food costs through accurate measurements and efficient use of ingredients

Food Safety & Compliance

• Ensure compliance with health, hygiene, and safety regulations (HACCP or local standards)


• Maintain proper storage, labelling, and temperature controls


• Ensure equipment is properly maintained and reported for repairs

Collaboration & Menu Support

• Work closely with the Chef and management on menu planning and seasonal offerings


• Support special events, catering orders, and promotions


• Adapt production to meet customer demand and service requirements

Requirements & Qualifications

• Proven experience as a Head Baker, Senior Baker, or similar role


• Strong knowledge of baking techniques, dough fermentation, and pastry production


• Leadership and team management skills


• Ability to work early mornings, weekends, and public holidays


• Knowledge of food safety and hygiene standards


• Good time management and organizational skills

Preferred Skills

• Formal culinary or baking qualification


• Experience in a restaurant, hotel, or high-volume bakery environment


• Creativity and attention to detail


• Costing and basic inventory management experience

Working Conditions

• Fast-paced kitchen environment


• Standing for extended periods


• Early shifts and flexible hours as required by restaurant operations

If you think you meet all expectations upload your CV