Head Baker - Chestnut Bakery

7 Management; Dubai; On-site; AED 156,000 - 257,000; Full time

Job summary

7 Management in Dubai seeks an experienced bakery lead to oversee all breads, viennoiserie, and baked goods across venues. You will ensure quality, consistency, and brand standards while producing within cost and hygiene requirements.

You will manage daily production, collaborate with the Head Chef on product development, and supervise a small team across early shifts, maintaining FIFO stock and strict allergen controls in a fast-paced hospitality setting.

Qualifications

• Diploma or certificate in Baking, Bakery Arts, Culinary Arts, or a related field.
• 3–5 years in bakery production, with 1–2 years in a senior baker or bakery supervisor role.
• Knowledge of sourdough, laminated doughs, large-batch production.
• Working knowledge of HACCP, food safety, and allergen controls.
• Ability to lead a small team during early-morning shifts and peak events.

Responsibilities

• Plan and run daily bakery production for artisan breads, sourdough, laminated doughs, rolls, and baked goods.
• Develop and refine bread and bakery offerings with Head Chef, document recipes and production specs.
• Inspect and taste all bakery output for quality, adjust formulas as needed to maintain consistency.
• Lead bakers and junior staff, manage stock, FIFO, and monitor food cost and wastage.
• Maintain HACCP compliance, proper labeling, temperature control, and allergen controls.

Skills

Team leadership

Attention to detail

Time management

Communication

Education

Diploma or certificate in Baking / Bakery Arts / Culinary Arts

Tools

HACCP knowledge

Job description

Job Description:

Company Overview

Established in 2015, 7 Management has grown into a premier hospitality and management group, renowned for its innovative concepts and acclaimed international brands. From casual dining to upscale entertainment, 7 Management delivers experiences that go beyond traditional hospitality across the Middle East and Europe. With a rapidly expanding presence, the group sets the standard in restaurants, lounges, bars, and clubs, seamlessly combining exceptional cuisine with unforgettable entertainment.

Role Overview

The role leads the bakery section and is responsible for all breads, viennoiserie, and baked goods produced for the venues. This role makes sure every bakery item is consistent in quality, taste, and appearance, follows the brand’s culinary standards, and is produced within cost and hygiene requirements.

Key Responsibilities

• Bakery Production & Daily Operations: Plans and runs daily bakery production, including artisan breads, sourdough, laminated doughs, rolls, and baked goods for service and events. Manages fermentation, proofing, and baking schedules so all items are fresh, on time, and match approved recipes and specifications.
• Product Development & Innovation: Works with the Head Chef to develop and refine bread and bakery offerings, seasonal items, and event products in line with each venue concept. Documents standard recipes, dough formulas, and production specs for every approved item.
• Quality Control & Consistency: Inspects and tastes all bakery output before release. Maintains consistent crumb, crust, flavor, and appearance, and adjusts formulas or processes immediately when deviations occur.
• Team Supervision, Stock & Cost Control: Leads bakers and junior staff on each shift through task allocation, technique demonstrations, and on-the-job coaching. Manages bakery inventory and ordering, rotates stock (FIFO), and monitors food cost and wastage, reporting variances to the Head Chef.
• Hygiene, Safety & Compliance: Maintains the bakery section, ovens, mixers, and storage areas to HACCP and local food safety regulations. Ensures correct labeling, temperature control, and allergen management, including gluten and nut controls, for all bakery items.

Qualifications

• Diploma or certificate in Baking, Bakery Arts, Culinary Arts, or a related field.
• 3–5 years’ experience in bakery production within upscale restaurants, hotels, artisan bakeries, or high-volume venues, with at least 1–2 years in a senior baker or bakery supervisor role.
• Strong command of bread and bakery techniques, including sourdough and natural fermentation, laminated doughs, enriched doughs, and large-batch production.
• Working knowledge of HACCP, food safety, and allergen controls.
• Organized, detail-oriented, and able to lead a small team under pressure, including early-morning shifts and peak event volumes.