Head Baker

He and Sons Corporation; Caloocan; On-site; PHP 420,000 - 660,000; Full time

Job summary

He and Sons Corporation seeks a Head Baker to oversee all bakery production, ensuring quality, freshness, and presentation of baked goods. Lead the bakery team in planning daily production, developing recipes, and maintaining safety standards.

You will manage inventory, control costs, and collaborate with management on product innovation to enhance the guest experience.

Qualifications

• Graduate of Culinary Arts, Baking & Pastry, Hospitality Management, or a related field is preferred.
• Minimum 3–5 years of professional baking experience, with at least 2 years in a supervisory or leadership role.
• Strong knowledge of artisan bread, pastries, cakes, desserts, and bakery production.
• Thorough understanding of food safety, sanitation, and HACCP principles.
• Excellent leadership, communication, and organizational skills."
• Ability to work efficiently in a fast-paced production environment.

Responsibilities

• Plan, organize, and supervise daily bakery production to meet operational demands.
• Ensure all baked goods are prepared according to standardized recipes and quality specifications.
• Maintain consistency in taste, texture, appearance, and portion sizes.
• Conduct regular quality checks on ingredients and finished products.
• Monitor product freshness and ensure proper storage and handling procedures.

Skills

Leadership

Baking & Pastry

Food Safety

Production Planning

Inventory Management

Education

Culinary Arts Degree

Baking & Pastry Certification

Job description

The Head Baker is responsible for overseeing all bakery production operations, ensuring the consistent quality, freshness, and presentation of all baked products. This role leads the bakery team in planning daily production, developing recipes, maintaining food safety standards, controlling inventory and costs, and ensuring efficient operations. The Head Baker plays a key role in product innovation while maintaining the brand's quality standards and delivering an exceptional guest experience.

Key Responsibilities

Bakery Production & Quality Management

• Plan, organize, and supervise daily bakery production to meet operational demands.
• Ensure all baked goods are prepared according to standardized recipes and quality specifications.
• Maintain consistency in taste, texture, appearance, and portion sizes.
• Conduct regular quality checks on ingredients and finished products.
• Monitor product freshness and ensure proper storage and handling procedures.

Team Leadership & Training

• Supervise, coach, and mentor bakers and bakery assistants.
• Develop work schedules and assign daily production tasks.
• Train team members on baking techniques, equipment operation, and food safety standards.
• Conduct performance evaluations and provide continuous coaching for improvement.
• Foster teamwork, accountability, and a positive working environment.

Inventory & Cost Control

• Monitor inventory levels of bakery ingredients and supplies.
• Forecast production requirements to minimize shortages and overproduction.
• Reduce product waste through effective planning and inventory management.
• Coordinate with purchasing for timely ordering of ingredients.
• Ensure proper stock rotation using First-In, First-Out (FIFO) procedures.

Product Development

• Develop and improve bakery recipes and seasonal offerings.
• Research new baking trends and recommend menu innovations.
• Conduct product testing while maintaining quality and cost targets.
• Collaborate with management in launching new bakery items.

Food Safety & Compliance

• Ensure compliance with food safety, sanitation, and hygiene regulations.
• Maintain cleanliness and organization of the bakery and equipment.
• Ensure all bakery equipment is properly maintained and report repair needs promptly.
• Enforce workplace safety procedures and company operational standards.

Operational Management

• Ensure bakery production is completed within established timelines.
• Coordinate production with café and restaurant operations to support daily service.
• Monitor equipment performance and coordinate preventive maintenance.
• Prepare production reports, inventory reports, and waste reports as required.
• Support overall business goals by maintaining operational efficiency and product excellence.

Qualifications

• Graduate of Culinary Arts, Baking & Pastry, Hospitality Management, or a related field is preferred.
• Minimum of 3-5 years of professional baking experience, with at least 2 years in a supervisory or leadership role.
• Strong knowledge of artisan bread, pastries, cakes, desserts, and bakery production.
• Thorough understanding of food safety, sanitation, and HACCP principles.
• Excellent leadership, communication, and organizational skills.
• Ability to work efficiently in a fast-paced production environment.
• Knowledge of inventory management, production planning, and cost control.
• Creative mindset with a passion for product innovation and continuous improvement.

WORK LOCATION: SOUTH CALOOCAN