Head Baker

The Head Baker is responsible for the production of pastries, breads and savories in all area of the Hotel including Café Pronto and ensures that all breads are fresh and none are to be frozen after cooking. Ensures that all breakfast items and breads are prepared according to baking times and that all savories, breads and breakfast items are prepared and baked freshly daily with no re-heating of left overs. The Head Baker ensures that all his staff are following guidelines.

Key Responsibilites:

• Oversees daily kitchen operations including briefings, staff supervision, equipment checks, and mise en place to ensure quality, consistency, and efficiency in food production.
• Implements and maintains high standards in hygiene, food safety (FSR), recipe adherence, and cleanliness across all kitchen areas, including freezers, fridges, and storerooms.
• Coordinates with various departments (stewarding, engineering, outlets) to ensure smooth operations, proper storage, maintenance, and availability of equipment and ingredients.
• Manages inventory and cost control by maintaining par stock, minimizing wastage, reviewing fast-moving items, and ensuring accurate transfers and requisitions.
• Leads staff training and development, ensuring compliance with hotel policies, FSR standards, and consistent execution of new and existing recipes.

Qualifications:

• Diploma or certificate in Culinary Arts or Baking & Pastry.
• 3–5 years experience in a luxury hotel or professional kitchen, with supervisory exposure.
• Strong knowledge of pastry, baking techniques, and food safety (FSR).
• Good leadership, communication, and organizational skills.
• Flexible, detail-oriented, and able to work under pressure.

Job Type: Full-time

Ability to commute/relocate:

• Pasig Central Post Office: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person