Head Baker

• Diploma/Degree in Bakery, Culinary Arts, Hospitality, or related field.
• Minimum 8–12 years of bakery production experience, with least 3–5 years in a supervisory or management role within a commercial bakery, hotel, restaurant, or food production facility.
• Responsible for overseeing daily bakery production, quality control, inventory, and food safety standards.
• Lead and train bakery staff while ensuring products are prepared according to brand recipes and specifications.
• Strong knowledge of bakery operations, hygiene standards, stock management, and production planning.