Head Baker job description
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What does a Head Baker do?
The Head Baker leads the bakery team in producing high-quality baked goods, ensuring consistency and creativity in the offerings. This role is pivotal in maintaining the bakery's reputation for excellence by overseeing the baking processes, managing inventory, and maintaining a clean work environment.
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What are the Key Responsibilities of Head Baker
- Plan and prepare a diverse range of baked goods following recipes.
- Develop new recipes to keep the product line innovative.
- Ensure the quality and presentation of all bakery items.
- Supervise and train junior baking staff.
- Manage inventory of baking ingredients and supplies.
- Adhere to health and safety standards in the kitchen.
- Coordinate with kitchen staff and other departments for orders.
- Monitor baking processes to guarantee prompt delivery.
What are the Skills and Requirements for a Head Baker?
- Expertise in baking techniques and recipe development.
- Attention to detail in both taste and presentation.
- Strong organizational and multitasking skills.
- Leadership to manage and motivate a team.
- Creativity in developing new bakery products.
- Knowledge of food safety regulations.
What are the KPIs to track for Head Baker?
Performance as a Head Baker is evaluated based on product quality and consistency, innovation in new product developments, efficient staff management, and maintaining cost control measure in ingredient usage.
Product Quality
Consistency in the taste and quality of baked goods.
Innovation
Introduction of new recipes and product lines quarterly.
Cost Management
Efficient usage of ingredients to minimize waste.
Reports to
Executive Chef or Kitchen Manager
Collaborates with
Front of House Staff, Procurement Team
Leads
Junior Bakers and Baking Assistants
Are any specific tools or software required for the Head Baker role?
- Commercial ovens
- Mixers
- Dough sheeters
- Bakery management software
What is the qualification of Head Baker?
A culinary degree specializing in baking and pastry arts; at least 5 years of experience in a professional baking environment, with a minimum of 2 years’ experience in a leadership role.
