Head Baker

Gastronova Hospitality Group Corp.; Pasay; On-site; PHP 781,000 - 1,228,000; Full time

Job summary

Gastronova Hospitality Group in the Philippines seeks a Head Baker to lead the bakery operations at the Maison Ladurée Commissary in Pasay City. The Head Baker will oversee daily production of breads, viennoiseries, pastries, and other baked goods while ensuring quality, consistency, and food safety.

The role supervises the bakery team, maintains production schedules, and upholds Maison Ladurée's standards of craftsmanship and excellence.

Qualifications

• Degree in Culinary Arts, Baking and Pastry Arts, Hospitality Management or related field.
• Minimum 3 years of bakery experience with at least 2 years in a supervisory role.
• Experience producing artisan breads, viennoiseries, and pastries in high-volume operations.
• Strong knowledge of baking techniques, dough fermentation, proofing, and quality control.
• Solid knowledge of food safety, sanitation and hygiene standards.
• Experience in production planning and team supervision.

Responsibilities

• Plan, organize, and supervise daily bakery production to meet orders.
• Lead, train, and supervise the bakery team to uphold quality and productivity.
• Monitor product consistency, appearance, taste, and safety before distribution.
• Coordinate inventory and production scheduling with Commissary leadership.
• Prepare production reports and support process improvements.

Skills

Bakery production

Team leadership

Food safety

Inventory management

Production planning

Quality control

Microsoft Office

Education

Culinary Arts / Baking and Pastry Arts / Hospitality Management

Tools

Microsoft Office

Job description

Position Summary

Gastronova Hospitality Group is seeking an experienced and highly skilled Head Baker to lead the bakery operations at the Maison Ladurée Commissary in Pasay City. The Head Baker is responsible for overseeing the daily production of breads, viennoiseries, pastries, and other baked products while ensuring consistency, product quality, food safety, and operational efficiency. This role supervises the bakery team, maintains production schedules, and upholds Maison Ladurée's standards of craftsmanship and excellence.

Key ResponsibilitiesA. Production Management

• Plan, organize, and supervise daily bakery production to meet operational and distribution requirements.
• Ensure all baked products are prepared in accordance with Maison Ladurée's recipes, quality standards, and production schedules.
• Monitor product consistency, appearance, taste, and overall quality before distribution.
• Coordinate daily production activities to ensure timely completion of orders.

B. Team Leadership

• Lead, train, coach, and supervise the bakery team to ensure high standards of performance and productivity.
• Assign daily tasks and monitor workflow to achieve production goals.
• Foster a collaborative, disciplined, and safety-focused work environment.
• Assist in onboarding and developing new bakery team members.

C. Quality Assurance and Food Safety

• Ensure strict compliance with food safety, sanitation, hygiene, and workplace safety standards.
• Monitor proper handling, storage, and rotation of ingredients.
• Conduct regular quality checks to maintain Maison Ladurée's premium product standards.
• Ensure all equipment and workstations are clean, organized, and properly maintained.

D. Inventory and Production Control

• Monitor ingredient usage and coordinate inventory requirements with the Stockman and Commissary Supervisor.
• Minimize product waste through efficient production planning and proper inventory management.
• Assist in forecasting production requirements based on operational demand.
• Report inventory shortages, equipment concerns, and production issues promptly.

E. Operational Support

• Collaborate with the Pastry, Commissary, and Operations teams to ensure efficient workflow and timely product distribution.
• Assist in developing and improving production processes while maintaining product consistency.
• Prepare production reports and support operational planning as required.
• Perform other duties assigned by the Commissary Manager or Executive Pastry Chef.

Qualifications

• Graduate of Culinary Arts, Baking and Pastry Arts, Hospitality Management, or a related field.
• Minimum of 3 years of experience in a bakery, pastry, or commissary environment, with at least 2 years in a supervisory or lead baker role within the Food and Beverage or Hospitality industry.
• Proven experience in producing artisan breads, viennoiseries, pastries, and baked goods in a high-volume production environment.
• Strong knowledge of baking techniques, dough fermentation, proofing, baking processes, and quality control.
• Comprehensive knowledge of food safety, sanitation, and hygiene standards.
• Experience in production planning, inventory management, and team supervision.
• Strong leadership, organizational, and problem-solving skills.
• Ability to work under pressure while maintaining exceptional product quality and operational efficiency.
• Proficient in Microsoft Office applications for basic reporting and production documentation.
• Willing to work shifting schedules, weekends, holidays, and extended hours as required by business operations.

Why Join Us?

At Maison Ladurée, we believe excellence begins with our people. Join Gastronova Hospitality Group and become part of the team dedicated to bringing the timeless elegance of French luxury hospitality to the Philippines. Grow your career in a culture that values professionalism, continuous learning, collaboration, and the pursuit of excellence.