Baking and Pastry Head

Rebel Bakehouse; Baguio; On-site; PHP 420,000 - 660,000; Full time

Job summary

Rebel Bakehouse is seeking a Baking and Pastry Head for the Baguio City branch. You will lead the croissant and pastry team to maintain high-efficiency daily production while upholding our brand standards for flavor, texture, and presentation.

You will oversee dough lamination, proofing, baking, and final decoration, ensuring batch consistency and strict adherence to safety and sanitation protocols across all shifts.

Qualifications

• Must have proven leadership and team management experience in a bakery or pastry environment.
• Strong focus on quality control, product consistency, and brand standards.

Responsibilities

• Lead, manage, and supervise the croissant and pastry team to ensure continuous, high-efficiency daily production.
• Oversee ingredient preparation, dough lamination, proofing, baking, and final decoration to uphold product quality and batch consistency.
• Enforce bakery protocols, sanitation practices, and food safety standards including HACCP principles.
• Manage staff scheduling, task delegation, and periodic performance evaluations across all shifts.
• Conduct final quality audits on finished goods before release to Front-of-House, hot kitchen, or cross-store dispatch.
• Monitor production targets against daily, weekly, and seasonal sales forecasts.
• Lead staff mentoring, skill evaluation, one-on-one coaching, and corrective retraining sessions.
• Oversee inventory levels for pastry supplies, manage vendor relations, monitor yields, and reduce waste.
• Maintain routine equipment maintenance logs and ensure calibration of ovens, proofers, and tools.
• Coordinate with Branch Head, Commissary Head, Purchasing, HR, and Accounting on reports and staffing.

Skills

Leadership

Staff management

Quality control

Team coaching

Tools

Ovens

Provers

Sanitation equipment

Job description

About the role

Rebel Bakehouse is looking for a Baking and Pastry Head for the Baguio City branch. You will lead, manage, and supervise the croissant and pastry team to ensure continuous, high-efficiency daily production while upholding brand standards in flavor profile, texture, and aesthetic presentation for every pastry item leaving the kitchen.

Key responsibilities

• Lead, manage, and supervise the croissant and pastry team to ensure continuous, high-efficiency daily production
• Oversee ingredient preparation, dough lamination, proofing, baking, and final decoration to uphold product quality and batch consistency
• Enforce all bakery protocols, sanitation practices, and food safety standards (including local guidelines and HACCP principles)
• Manage staff scheduling, task delegation, and periodic performance evaluations across all shifts
• Conduct final quality audits on all finished goods before release to Front-of-House, hot kitchen, or cross-store dispatch
• Monitor production targets against daily, weekly, and seasonal sales forecasts
• Lead staff mentoring, skill evaluation, one-on-one coaching, and corrective retraining sessions to maintain a high-performance team environment
• Oversee inventory levels for key pastry supplies, manage vendor relations, monitor raw material yields, and execute waste-reduction strategies
• Maintain routine equipment maintenance logs and ensure continuous calibration of ovens, proofers, and specialized tools
• Coordinate cross-functionally with the Branch Head, Commissary Head, Purchasing, HR, and Accounting on production reports, inventory needs, and staffing updates