Head Baker (Central Kitchen)

Responsibilities

Control & actively manage financial performance (cost management, ingredient optimization & waste reduction)

Lead strategic initiatives & project of new baked products & recipes that align with positioning and market trends

Oversee all aspects of bakery operations & hot kitchen from operational management and scheduling to quality control and execution. Ensure the bakery runs smoothly and efficiently while maintaining the highest standards

Collaborate with R&D, QC, and raw material procurement teams

Lead all aspects of team management, training, and performance development

Ensure compliance with hygiene, sanitation, and food safety standards (HACCP). Conduct regular internal audits to ensure adherence to all food safety standards and company policies

Lead and manage in central pastry & bakery kitchen operations to ensure consistent quality and presentation to management at Support Center

Requirements

Diploma & Bachelor Degree university in Culinary Arts, Hotel and Restaurant Management

Minimum of 5-8 years of professional baking experience & hot kitchen with at least 3-4 years in a senior leadership or executive role (e.g., Head Baker, Executive Pastry Chef, or Bakery Executive) in a high-volume, quality-focused artisanal bakery or pastry kitchen & especially in Central Kitchen Pastry & Bakery/Mass Production

Master & have competencies with artisanal baking, culinary leadership, operational excellence, integrity and a commitment to maintaining the highest standards

Understand the principles of HACCP, food safety, and kitchen sanitation

Able to work quickly, detail-oriented, and accustomed to working with high volume targets. Adapt and address local market trends

Demonstrate strong leadership, good interpersonal skill and communication skill

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