Head Baker

Responsible for overseeing the daily operations of the hotels bakery section ensuring consistent quality of breads viennoiseries and baked goods for all outlets banquets and events. The role supports the Executive Pastry Chef and leads the bakery team to deliver excellence in product quality presentation and innovation:

Operations

• Supervise daily bakery production including bread viennoiseries laminated doughs and baked desserts.
• Ensure consistency in quality presentation and taste for all baked products across the hotel.
• Take ownership of bakery operations in the absence of the Executive Pastry Chef.
• Collaborate on menu planning special promotions and new product development.
• Oversee ingredient sourcing stock levels and ensure timely production for all outlets and banquets.
• Work closely with Pastry and Culinary teams to align with service expectations.

Team Management

• Supervise train and develop the bakery team in artisanal techniques and standards.
• Conduct daily briefings and assign production schedules.
• Foster a supportive and disciplined working environment focused on quality and teamwork.
• Support the Executive Pastry Chef in performance reviews and staff development.

Financial Responsibility

• Assist in controlling bakery food costs stock rotation and waste reduction.
• Monitor and maintain bakery equipment ensuring efficiency and longevity.
• Contribute to cost-effective practices without compromising quality.

Health Hygiene and Safety

• Apply all necessary precautions in accordance with hotel food safety and hygiene standards (HACCP).
• Be thoroughly familiar with hotel fire life safety and emergency procedures.
• Report and take appropriate corrective action for any health or safety hazards.
• Attend all briefings meetings and training sessions as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Ensure all kitchen work areas are kept clean organized and hygienic.
• Perform any other reasonable duties assigned by management.

Qualifications :

Knowledge and Experience

• Qualification in Bakery Pastry Arts or equivalent professional training.
• Minimum 3 years of experience in bakery production within luxury hotels or high-end bakeries.
• Strong knowledge of traditional and modern bakery techniques including sourdoughs laminated doughs and gluten-free products.
• Good communication and team leadership skills.
• Conversational English proficiency.

Competencies

• Passion for artisanal bakery and product innovation.
• Strong attention to detail and commitment to consistency.
• Effective leadership and team management skills.
• Resilient organized and solutions-oriented.
• Professional appearance and grooming.

Additional Information :

Opening for Vietnamese only

Remote Work :

No

Employment Type :

Full-time