Head Baker (Working Location : Vanuatu)

ESFIRA PTE LTD; Batam; On-site; IDR 89,280,000 - 133,920,000; Full time

Benefits offered by this job

Food, lodging and transportation

Job summary

ESFIRA PTE LTD seeks an experienced bakery lead to oversee daily production of artisan breads, pastries, croissants, and cakes in a fully equipped bakery. You will manage a team, refine recipes, and ensure high standards of taste, texture and presentation.

Role requires 3–5+ years in professional baking with 1–2 years in a leadership role, plus strong food safety and cost-management skills. Indonesian operations with shift flexibility and hands-on leadership.

Qualifications

• 3–5+ years of professional baking experience, with 1–2+ years in a leadership role.
• Mastery of artisan bread baking, sourdough, Vienna-style pastry and decoration.
• Strong leadership, communication, organization and team management skills.

Responsibilities

• Production Leadership: oversee daily baking schedules and delegate tasks for mixing, proofing and baking to open on time.
• Artisan Bread & Pastry Baking: produce high-quality artisan breads, baguettes, pastries, croissants and cakes.
• Recipe & Menu Development: create, test, and refine new recipes for seasonal ingredients and trends.
• Quality Control: maintain taste, appearance and texture; inspect products before service.
• Staff Management & Training: train, mentor, schedule, and supervise junior bakers and pastry cooks.
• Inventory & Cost Management: monitor ingredients, manage stock, and calculate food costs.
• Equipment Maintenance: operate and maintain mixers, ovens, proofers; troubleshoot issues.
• Food Safety Compliance: ensure HACCP and sanitation standards in the baking area.

Skills

Artisan bread baking

Sourdough

Vienna-style pastry

Pastry decoration

Education

Diploma or Certificate in Baking and Pastry Arts

Job description

Food, lodging and transportation will be provided by the company

Job Description

Baking for a deli or café, having a full complete bakery kitchen setup, responsible for leading the daily production of artisan bread, baguettes, pastries, croissants, and cakes while managing a team to ensure high-quality, consistent products. This role blends technical baking expertise with operational leadership, requiring the ability to create, test, and refine recipes while maintaining strict food safety, inventory, and sanitation standards.

Key Responsibilities

• i. Production Leadership: Oversees daily baking schedules, delegating tasks for mixing, proofing, and baking to ensure products are ready for opening.
• Artisan Bread & Pastry Baking: Specializes in producing high-quality artisan breads, baguettes, laminated doughs (croissants, Danish), pastries, and cakes.
• Recipe & Menu Development: Creates, tests, and refines new recipes, adapting to seasonal ingredients, customer preferences, and trends.
• Quality Control: Upholds high standards for taste, visual appearance, and texture, inspecting products to ensure they meet the cafe's standards before service.
• Staff Management & Training: Trains, mentors, schedules, and supervises junior bakers and pastry cooks, fostering a positive work environment.
• Inventory & Cost Management: Monitors inventory, orders ingredients, manages stock to prevent waste, and calculates food costs to ensure profitability.
• Equipment Maintenance: Operates and maintains commercial equipment, including industrial mixers, ovens, and proofers, troubleshooting issues as needed.
• Food Safety Compliance: Ensures strict adherence to health, safety, and sanitation standards (e.g. HACCP) in the baking area.

Key Requirements & Skills

• i. Experience: 3–5+ years of professional baking experience, with at least 1–2 years in a leadership role, preferably in a fast-paced café or bakery.
• Technical Skills: Mastery of artisan bread baking, sourdough, Vienna-style pastry, and pastry decoration.
• Leadership: Strong communication, organizational, and team management skills.
• Physical Demands: Ability to lift up to 50 pounds, stand for long periods, and work in hot, noisy environments.
• Flexibility: Availability for early morning, weekend, and holiday shifts.

Qualifications

• i. Diploma or Certificate in Baking and Pastry Arts.
• i. Commercial kitchens in cafes, delis, or small-scale bakeries.
• Fast-paced, high-intensity environment requiring urgent, precise work.