Baker

The Fatted Calf; Tagaytay; On-site; PHP 201,000 - 290,000; Full time

Job summary

The Fatted Calf in Tagaytay City is seeking a skilled baker with at least two years of professional baking experience, preferably in artisan bakeries, fine dining, or luxury hotels. You will work with European bread production, including sourdough, baguettes, ciabatta, focaccia, brioche, and other artisan breads, applying precise techniques and standardized recipes to ensure consistent quality.

Strong knowledge of ingredient functionality, dough handling, and sanitation is essential.

Qualifications

• Minimum of two (2) years of professional baking experience.
• Knowledgeable in European bread production, including sourdough, baguettes, ciabatta, focaccia, brioche, and other artisan breads.
• Proficient in basic to intermediate baking techniques, including ingredient scaling, dough mixing, kneading, fermentation, proofing, shaping, scoring, and baking.
• Understanding of ingredient functionality, baker’s percentages, dough consistency, and proper temperature control to achieve consistent baking results.
• Ability to follow standardized recipes, production schedules, and quality specifications to ensure consistency in flavor, texture, appearance, and portion size.
• Knowledgeable in operating and maintaining baking equipment and ensuring proper storage and handling of ingredients and finished products.
• Detail-oriented, organized, and capable of managing multiple baking tasks while maintaining efficiency and product quality.
• Familiar with food safety, sanitation, proper food handling, and maintaining a clean and organized workstation.
• A dependable team player who is willing to learn, follow instructions, and collaborate with the Head Baker and kitchen team.
• Willing to work in Tagaytay City, including weekends, holidays, and flexible hours as required by business operations. Immediate availability is preferred.

Skills

Baking experience

European bread production

Sourdough

Baguettes

Ciabatta

Focaccia

Brioche

Baking techniques

Ingredient functionality

Dough handling

Recipe execution

Food safety

Sanitation

Teamwork

Job description

• Minimum of two (2) years of professional baking experience, preferably in artisan bakeries, fine dining restaurants, luxury hotels, or upscale dining establishments.

• Knowledgeable in European bread production, including sourdough, baguettes, ciabatta, focaccia, brioche, and other artisan breads.

• Proficient in basic to intermediate baking techniques, including ingredient scaling, dough mixing, kneading, fermentation, proofing, shaping, scoring, and baking.

• Understanding of ingredient functionality, baker’s percentages, dough consistency, and proper temperature control to achieve consistent baking results.

• Ability to follow standardized recipes, production schedules, and quality specifications to ensure consistency in flavor, texture, appearance, and portion size.

• Knowledgeable in operating and maintaining baking equipment and ensuring proper storage and handling of ingredients and finished products.

• Detail-oriented, organized, and capable of managing multiple baking tasks while maintaining efficiency and product quality.

• Familiar with food safety, sanitation, proper food handling, and maintaining a clean and organized workstation.

• A dependable team player who is willing to learn, follow instructions, and collaborate with the Head Baker and kitchen team.

• Willing to work in Tagaytay City, including weekends, holidays, and flexible hours as required by business operations. Immediate availability is preferred.