Head Baker / Senior Pastry Chef

Key Responsibilities

Bread Production & Fermentation

Manage sourdough fermentation cycles, starter maintenance, and temperature-controlled proofing processes.

Produce high-quality artisan breads including:

Sourdough

Focaccia

Ciabatta

Burger buns

Sandwich loaves

Specialty seasonal breads

Execute high-hydration dough techniques to achieve consistent structure and texture.

Experiment with modern fermentation techniques including:

Koji curing

Lacto-fermentation

Natural fermentation applications

Maintain consistency in crumb structure, flavour development, and product quality.

Pastry & Dessert Production

Lead production of premium pastries and signature desserts.

Prepare layered cakes, sponge-based desserts, ganache products, and specialty cakes.

Develop innovative dessert concepts using ingredients such as:

Matcha

Botanicals

Specialty teas

Coffee infusions

Ensure high presentation standards and consistency across all pastry items.

Recipe Development & Innovation

Develop and refine recipes aligned with modern fusion bakery and café concepts.

Scale recipes efficiently for commercial production while maintaining product quality.

Create seasonal menus and experimental bakery offerings.

Kitchen Operations & Management

Manage production planning and batch scaling systems to minimize waste and optimize efficiency.

Oversee sourcing and inventory management for:

Premium flours

Dairy products

Specialty ingredients

Fermentation cultures

Maintain food safety, hygiene, and kitchen cleanliness standards.

Ensure timely production and freshness for daily service operations.

Team Coordination

Coordinate with kitchen, beverage, and service teams for menu integration and operational efficiency.

Guide and mentor junior bakers and pastry staff.

Maintain strong quality control across all bakery operations.

Required Experience

Minimum 5–8 years of experience in:

Artisan bakeries

Specialty cafés

Premium pastry kitchens

High-end bakery environments

Required Skills

Advanced sourdough and fermentation expertise

Strong understanding of:

Baker’s percentages

Dough hydration

Wild yeast fermentation

Dough science

Expertise in:

Focaccia

Ciabatta

Brioche-style buns

Layered cakes

Ganache desserts

Artisan bread production

Recipe development and commercial batch scaling

Inventory and kitchen management

Strong attention to detail and presentation

Preferred Skills

Experience with modern fermentation methods

Knowledge of climate and humidity impact on baking production

Experience in fusion bakery concepts and experimental pastry programs

Qualification

Diploma / Certification in Bakery, Pastry Arts, Culinary Arts, or related field preferred.

Personal Attributes

Creative and innovation-driven mindset

Strong technical precision and consistency

Passion for fermentation science and artisan baking

Ability to work in early morning operational environments

Strong leadership and organizational skills

Clean and disciplined work approach

Communication Skills

Good verbal communication and team coordination abilities.

Ability to collaborate effectively with kitchen and management teams.

Key Competencies

Artisan bread production

Fermentation management

Pastry innovation

Commercial recipe scaling

Quality control

Kitchen operations management

Team leadership

Inventory planning

Product consistency and presentation