Head Baker / Artisan Baker


Job Purpose
Job Purpose:
Responsible to lead the bakery section with success by taking ownership of all things related to baking and maintaining an organized and efficient process for regular operations, and providing quality bread and all bakery products consistently, for all our Airline and F&B Outlet customers by adhering to recipe and presentation standards, and developing new product offering through R&D.

– Ability to come up with creative ideas in line with current and future pastry trends and translate them into exciting and appealing menu items.
– To combine innovative and creative ideas, and exceptional culinary capability in developing bakery products with a basic commercial understanding of what will be profitable to the business and the customer/end user.
– Develop fresh and frozen pastry and bakery products from a range of cuisines, with various looks and forms of food presentation.
– Inspect the method of food preparation and cooking in the bakery and continuously improve and automate the process with the use of modern technologies available in the market.
– Responsible for skill development of employees in the bakery section by conducting employee orientation, and formal and on-the-job training sessions.
– To lead a team in the bakery section to execute products accurately and with consistency across the board and ensure that they carry out their duties in a set time frame and report non-conformances to the Production Manager.
– Maintain consistency of first-class food quality in the bakery.
– Responsible for the enhancement and implementation of the existing menu offering.
– Ensuring that all food items are prepared as per recipe specifications whilst maintaining portion control and minimizing wastage.
– Responsible for the hygienic and safe preparation of food within the food preparation areas.
– Ensuring that all food preparation equipment is being used in compliance with occupational health and safety policy guidelines and that it is cleaned and maintained as per schedule.
– Maintaining the raw materials stock levels within food preparation areas and ensuring the supply of sufficient quantity and quality.
– Ensuring that all raw materials received are of the required standard and quality and that they are stored and rotated correctly.
– Implement quality control procedures, by strictly following HACCP standards.
– Inspect plate presentation and continually review and update when necessary.
– Responsible for conducting functions such as hiring employees with specific skillsets under the guidance of the Production Manager and the General Manager to ensure appropriate staffing and productivity.
Qualifications & Experience
– At least 5+ years of experience in a similar position in airline catering, hotels, restaurants, or any other food-related industry and managed a bakery unit producing 20k+ various bakery products per day.
– Health and safety and food hygiene certificates / HACCP.
– Knowledge of best baking practices and First-rate culinary skills.
– Bachelor’s degree in a related field ( Culinary Art) or equivalent professional qualification.
– Ability to multitask and work efficiently under pressure.
– Strong leadership skills to motivate your brigade of chefs.
– Possess superior time management skills and enjoy working as a team
– Willing to work flexible hours as regular weekends, Holidays, and evening work is required.

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