Head Baker

L' Fisher Hotel; Murcia; On-site; PHP 670,000 - 1,004,000; Full time

Job summary

L' Fisher Hotel in the Philippines is seeking an experienced Bakery Supervisor to lead the bakery team, oversee production, and ensure consistent quality across all baked goods. You will work under the Executive Chef in a fast-paced hotel kitchen, following established recipes and safety standards while training staff and coordinating daily schedules.

This role requires a solid background in bakery operations, a culinary or pastry certification, and the ability to work flexible hours including

Qualifications

• At least 5 years of bakery/pastry experience, preferably in a hotel or commercial kitchen.
• Culinary or Baking/Pastry-related education or certification is a requirement.
• Proven experience in supervising or leading a team.
• Strong knowledge of bread, pastry, and production techniques.
• Knowledge of food safety, sanitation, and proper food handling practices.
• Ability to follow recipes, production schedules, and quality standards accurately.
• Strong organizational, leadership, and time-management skills.
• Good communication and teamwork skills.
• Able to work under pressure and manage multiple production requirements.
• Willing to work flexible hours, weekends, and holidays as required.

Responsibilities

• Supervise and lead Bakers in daily operations and production
• Prepare and produce breads and baked products per recipes and standards
• Monitor product quality, consistency, presentation, and portion control
• Ensure proper handling, storage, and inventory of ingredients
• Maintain cleanliness, sanitation, and food safety in the commissary area
• Coordinate production requirements and daily production schedules
• Train and guide Bakers on techniques and hotel standards
• Assist in developing and improving products as needed
• Perform other duties as assigned by the Executive Chef

Skills

Team Leadership

Bread & Pastry Knowledge

Production Planning

Quality & Sanitation

Recipe Adherence

Time Management

Communication

Pressure Handling

Education

Culinary Certification

Job description

Key responsibilities

• Supervise and lead Bakers in daily operations and production




• Prepare and produce a variety of breads and other baked products according to established recipes and standards




• Monitor product quality, consistency, presentation, and portion control




• Ensure proper handling, storage, and inventory of ingredients and supplies




• Maintain cleanliness, sanitation, and food safety standards within the commissary area




• Coordinate production requirements and ensure timely completion of daily production schedules and orders




• Train and guide Bakers on proper techniques, procedures, and hotel standards




• Assist in developing and improving products as needed




• Perform other duties as assigned by the Executive Chef

About you

• At least 5 years of experience in bakery or pastry operations, preferably in a hotel or commercial kitchen




• Culinary or Baking/Pastry-related education or certification is a requirement




• Proven experience in supervising or leading a team




• Strong knowledge of bread, pastry, and production techniques




• Knowledge of food safety, sanitation, and proper food handling practices




• Ability to follow recipes, production schedules, and quality standards accurately




• Strong organizational, leadership, and time-management skills




• Good communication and teamwork skills




• Able to work under pressure and manage multiple production requirements




• Willing to work flexible hours, weekends, and holidays as required