Head Baker (Working Location : Vanuatu)

Resume in English is required

Working Location : Vanuatu

Food, lodging and transportation will be provided by the company

Job Description 

 Baking for a deli or café, having a full complete bakery kitchen setup, responsible for leading the daily production of artisan bread, baguettes, pastries, croissants, and cakes while managing a team to ensure high-quality, consistent products. This role blends technical baking expertise with operational leadership, requiring the ability to create, test, and refine recipes while maintaining strict food safety, inventory, and sanitation standards.

Key Responsibilities

i.         Production Leadership: Oversees daily baking schedules, delegating tasks for mixing, proofing, and baking to ensure products are ready for opening.

1. Artisan Bread & Pastry Baking: Specializes in producing high-quality artisan breads, baguettes, laminated doughs (croissants, Danish), pastries, and cakes.

2. Recipe & Menu Development: Creates, tests, and refines new recipes, adapting to seasonal ingredients, customer preferences, and trends.

3. Quality Control: Upholds high standards for taste, visual appearance, and texture, inspecting products to ensure they meet the cafe's standards before service.

4. Staff Management & Training: Trains, mentors, schedules, and supervises junior bakers and pastry cooks, fostering a positive work environment.

5. Inventory & Cost Management: Monitors inventory, orders ingredients, manages stock to prevent waste, and calculates food costs to ensure profitability.

6. Equipment Maintenance: Operates and maintains commercial equipment, including industrial mixers, ovens, and proofers, troubleshooting issues as needed.

7. Food Safety Compliance: Ensures strict adherence to health, safety, and sanitation standards (e.g. HACCP) in the baking area.

Key Requirements & Skills

i.         Experience: 3–5+ years of professional baking experience, with at least 1–2 years in a leadership role, preferably in a fast-paced café or bakery.

1. Technical Skills: Mastery of artisan bread baking, sourdough, Vienna-style pastry, and pastry decoration.

2. Leadership: Strong communication, organizational, and team management skills.

3. Physical Demands: Ability to lift up to 50 pounds, stand for long periods, and work in hot, noisy environments.

4. Flexibility: Availability for early morning, weekend, and holiday shifts.

Qualifications

i.                    Diploma or Certificate in Baking and Pastry Arts.

Work Environment

i.         Commercial kitchens in cafes, delis, or small-scale bakeries.

1. Fast-paced, high-intensity environment requiring urgent, precise work.