Master Baker

The Fatted Calf; Tagaytay; On-site; PHP 279,000 - 502,000; Full time

Job summary

The Fatted Calf in Tagaytay City seeks an experienced artisan baker with 2-3 years of professional background in luxury hotel and upscale bakery settings.

Role focuses on European bread production, sourdough, preferments, fermentation control, and production planning. You will train staff, ensure high quality crust and crumb, and minimize waste while maintaining strict food safety standards.

Qualifications

• Minimum of 2 to 3 years of professional baking experience, preferably in luxury hotels, fine dining establishments, artisan bakeries, or upscale restaurants.
• Strong technical expertise in European bread production, including sourdough, baguettes, ciabatta, focaccia, brioche, pain de campagne, rye bread, and other traditional artisan breads.
• Proficient in bread-making techniques, including preferments, sourdough starter maintenance, fermentation control, dough development, hydration management, shaping, scoring, proofing, and steam baking.
• Strong understanding of flour varieties, baker’s percentages, gluten development, yeast activity, fermentation, and the effects of temperature and hydration on dough structure and flavor.
• Ability to develop, test, and standardize bread recipes while ensuring consistent crust, crumb structure, texture, flavor, and overall product quality.
• Knowledgeable in production planning, baking schedules, batch preparation, equipment operation, and proper storage to maintain freshness and minimize waste.
• Strong understanding of ingredient costing, yield calculations, inventory management, portion control, and cost-efficiency measures.
• Proven ability to lead bakery operations, train and supervise staff, and maintain consistent production standards and workflow.
• Hands-on, detail-oriented, and passionate about artisan bread craftsmanship, product quality, and continuous improvement.
• Knowledgeable in food safety, sanitation, ingredient handling, and proper storage practices.
• Willing to work in Tagaytay City, including weekends, holidays, and flexible hours as required by business operations. Immediate availability is preferred.

Responsibilities

• Lead bakery operations and ensure consistent production standards across shifts.
• Plan production schedules, batch preparations, and proper storage to minimize waste.
• Train and supervise bakery staff to maintain quality and efficiency.
• Develop, test, and standardize bread recipes, adjusting for crust, crumb, flavor, and texture.

Skills

Artisan breads

European techniques

Sourdough

Preferments

Fermentation

Dough development

Hydration

Shaping

Proofing

Steam baking

Flour varieties

Food safety

Production planning

Staff training

Inventory management

Job description

• Minimum of 2 to 3 years of professional baking experience, preferably in luxury hotels, fine dining establishments, artisan bakeries, or upscale restaurants.

• Strong technical expertise in European bread production, including sourdough, baguettes, ciabatta, focaccia, brioche, pain de campagne, rye bread, and other traditional artisan breads.

• Proficient in bread-making techniques, including preferments, sourdough starter maintenance, fermentation control, dough development, hydration management, shaping, scoring, proofing, and steam baking.

• Strong understanding of flour varieties, baker’s percentages, gluten development, yeast activity, fermentation, and the effects of temperature and hydration on dough structure and flavor.

• Ability to develop, test, and standardize bread recipes while ensuring consistent crust, crumb structure, texture, flavor, and overall product quality.

• Knowledgeable in production planning, baking schedules, batch preparation, equipment operation, and proper storage to maintain freshness and minimize waste.

• Strong understanding of ingredient costing, yield calculations, inventory management, portion control, and cost-efficiency measures.

• Proven ability to lead bakery operations, train and supervise staff, and maintain consistent production standards and workflow.

• Hands-on, detail-oriented, and passionate about artisan bread craftsmanship, product quality, and continuous improvement.

• Knowledgeable in food safety, sanitation, ingredient handling, and proper storage practices.

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