Master Baker

Sycip Culinary Concepts OPC; Tagaytay; On-site; PHP 300,000 - 540,000; Full time

Job summary

Sycip Culinary Concepts OPC is seeking a skilled head baker with 2–3 years of professional experience in luxury and artisan bread production, including sourdough and European bread varieties. You will oversee bakery operations, train staff, and ensure top-tier product quality in a Tagaytay-based facility.

The role requires strong knowledge of dough development, fermentation control, and cost-conscious production planning.

Qualifications

• Minimum 2–3 years of professional baking experience.
• Strong expertise in European bread production and artisan breads.
• Proficient bread-making techniques including preferments, sourdough, fermentation, dough development and steam baking.
• Solid understanding of flour varieties, baker’s percentages, gluten development, and fermentation effects.
• Ability to develop and standardize bread recipes with consistent crust and crumb.
• Knowledge of production planning, batch prep and proper storage to minimize waste.
• Strong cost-control, yield calculations and inventory management skills.
• Proven ability to lead bakery operations and supervise staff.
• Hands-on, detail-oriented, passionate about artisan bread craftsmanship and continuous improvement.
• Knowledge of food safety, sanitation and proper storage practices.
• Willing to work in Tagaytay City with flexible hours; immediate availability preferred.

Responsibilities

• Lead bakery operations and supervise staff to maintain production standards.
• Develop, test, and standardize bread recipes for quality and consistency.
• Plan production schedules and batch preparation to maximize efficiency.
• Monitor ingredient costs, yield, inventory, and portion control.
• Ensure proper storage, sanitation, and food safety practices.
• Train staff on baking techniques and workflow optimization.
• Continuously improve product quality and process efficiency.

Skills

Artisan bread production

Bread-making techniques

Fermentation control

Dough development

Ingredient costing

Inventory management

Staff training & supervision

Food safety & sanitation

Quality consistency

Production planning

Tools

Baking equipment operation

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.