Bakery Chef
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Job Summary
Job Summary:
The Bakery Chef is responsible for overseeing all bakery production ensuring high-quality products consistency and innovation. This role involves managing daily operations leading the bakery team maintaining hygiene standards and controlling costs while delivering exceptional baked goods aligned with RCAs brand standards.
Oversee daily preparation and baking of bread pastries cakes and desserts
Ensure consistency in taste presentation and quality standards
Develop standardize and document recipes and baking procedures
Monitor product freshness shelf-life and proper storage practices
Create and introduce new bakery items and seasonal offerings
Innovate with market trends while maintaining RCA brand identity
Adjust recipes based on customer feedback sales trends and cost efficiency
Supervise train and mentor bakery staff
Prepare staff schedules and manage workload distribution
Foster a positive disciplined and high-performance work environment
Manage stock levels of ingredients and bakery supplies
Coordinate with suppliers to ensure quality and competitive pricing
Minimize waste and maintain strict food cost control
Ensure full compliance with food safety and sanitation standards (HACCP)
Maintain cleanliness and organization of all bakery areas
Conduct routine checks on equipment storage and hygiene practices
Plan daily production based on demand forecasts and sales trends
Coordinate with kitchen sections and service teams for smooth operations
Ensure timely preparation and delivery of all bakery orders
Diploma or Degree in Culinary Arts Baking & Pastry or related field
Certification in Food Safety / HACCP is mandatory
Additional certifications in Pastry Arts or Artisan Baking are an advantage
Formal training from a recognized culinary institute is preferred
Strong knowledge of baking techniques ingredients and equipment
Creativity and passion for product development
Leadership and team management skills
Strong understanding of food safety regulations
Ability to work under pressure in a fast-paced environment
Excellent organizational and cost-control skills
Attention to detail and commitment to quality
Good communication and interpersonal skills
Minimum 5 years of professional bakery experience in a high-volume or premium bakery operation.
Required Skills:
Qualifications: Diploma or Degree in Culinary Arts Baking & Pastry or related field Certification in Food Safety / HACCP is mandatory Additional certifications in Pastry Arts or Artisan Baking are an advantage Formal training from a recognized culinary institute is preferred Skills & Competencies: Strong knowledge of baking techniques ingredients and equipment Creativity and passion for product development Leadership and team management skills Strong understanding of food safety regulations Ability to work under pressure in a fast-paced environment Excellent organizational and cost-control skills Attention to detail and commitment to quality Good communication and interpersonal skills Experience Required: Minimum 5 years of professional bakery experience in a high-volume or premium bakery operation.
