Baker

Gastronova Hospitality Group Corp.; Pasay; On-site; PHP 180,000 - 260,000; Full time

Job summary

Gastronova Hospitality Group Corp. is seeking a Baker to lead the production of breads, viennoiseries, and other baked goods ensuring quality and consistency in line with Maison Ladurée’s standards.

The role supports daily bakery operations and maintains high standards for recipes, safety, and presentation. The candidate should have a vocational or formal training in Baking or Pastry Arts, at least 1 year of relevant experience, and a strong passion for French pastries.

Qualifications

• Vocational certificate, diploma, or formal training in Baking, Pastry Arts, Culinary Arts, or a related field is preferred.
• At least 1 year of relevant baking experience in a bakery, pâtisserie, hotel, restaurant, commissary, or similar establishment.
• Fresh graduates with relevant academic training, internship, OJT, or hands-on baking experience are encouraged to apply.
• Basic knowledge of baking, dough preparation, proofing, and baking techniques.
• Familiarity with standard bakery equipment is an advantage.
• Knowledge of food safety and sanitation practices.
• Strong attention to detail, teamwork, and willingness to learn.
• Passion for baking and French pastry is an advantage.
• Willing to work flexible schedules, including weekends and holidays, as required.

Responsibilities

• Prepare and produce breads, viennoiseries, and other baked products according to established recipes and standards.
• Measure, mix, shape, proof, bake, and finish products properly.
• Ensure consistency in the quality, texture, taste, and presentation of baked products.
• Operate and maintain bakery equipment properly and safely.
• Maintain cleanliness, organization, and proper sanitation of the work area.
• Follow food safety, hygiene, and workplace safety standards.
• Properly store and handle ingredients and finished products.
• Assist the pastry and kitchen team in meeting daily production requirements.
• Monitor product quality and report any concerns to the immediate supervisor.
• Support special events, seasonal production, and other bakery-related activities as needed.
• Perform other duties as assigned by the Pastry Chef or immediate supervisor.

Skills

Attention to detail

Teamwork

Willing to learn

Education

Vocational certificate or diploma in Baking/Pastry Arts/Culinary Arts

Tools

Bakery equipment

Job description

The Baker is responsible for the preparation and production of breads, viennoiseries, and other baked products while maintaining Maison Ladurée’s standards for quality, consistency, and presentation. The role supports daily bakery operations and ensures products are prepared according to established recipes and standards.

Key Responsibilities

• Prepare and produce breads, viennoiseries, and other baked products according to established recipes and standards.

• Measure, mix, shape, proof, bake, and finish products properly.

• Ensure consistency in the quality, texture, taste, and presentation of baked products.

• Operate and maintain bakery equipment properly and safely.

• Maintain cleanliness, organization, and proper sanitation of the work area.

• Follow food safety, hygiene, and workplace safety standards.

• Properly store and handle ingredients and finished products.

• Assist the pastry and kitchen team in meeting daily production requirements.

• Monitor product quality and report any concerns to the immediate supervisor.

• Support special events, seasonal production, and other bakery-related activities as needed.

• Perform other duties as assigned by the Pastry Chef or immediate supervisor.

Qualifications

• Vocational certificate, diploma, or formal training in Baking, Pastry Arts, Culinary Arts, or a related field is preferred.

• At least 1 year of relevant baking experience in a bakery, pâtisserie, hotel, restaurant, commissary, or similar establishment.

• Fresh graduates with relevant academic training, internship, OJT, or hands-on baking experience are also encouraged to apply.

• Basic knowledge of baking, dough preparation, proofing, and baking techniques.

• Familiarity with standard bakery equipment is an advantage.

• Knowledge of food safety and sanitation practices.

• Strong attention to detail, teamwork, and willingness to learn.

• Passion for baking and French pastry is an advantage.

• Willing to work flexible schedules, including weekends and holidays, as required.