Bakery Head Chef

Description and Requirement

• Creating plant-based, gluten-free, sugar-conscious, high-protein bakery products

• Conducting trials and improvements focusing on nutritional balance, taste, texture, and shelf life

• Monitoring international trends and customer preferences to improve and expand the menu

• Planning and managing daily production schedules with consistent quality control

• Ensuring adherence to GMP, HACCP, and all food safety protocols

• Overseeing production cost control and efficient raw material usage

• Training and guiding junior bakers and kitchen staff

• Maintaining team performance, morale, and discipline

• Drafting and implementing Standard Operating Procedures (SOPs)

• Managing raw material stock levels and placing necessary orders

• Supervising cleaning schedules and maintenance of kitchen equipment

Requirements

• Diploma in Culinary Arts or Baking, preferably with a focus on Nutrition or Healthy Cuisine

• Food Safety and Hygiene certification is a plus

• Minimum 3–5 years of experience as a bakery or pastry chef

• Priority given to those with experience in plant-based or health-focused product development

• Strong understanding of alternative baking ingredients (e.g., almond flour, coconut sugar, flax eggs)

• Creative approach to healthy recipe innovation

• Proven leadership and staff training abilities

• Strong time management and problem-solving skills

• Passion for plant-based, sustainable food

• High sense of accountability, proactiveness, and quality orientation

• Willingness to experiment, document, and adapt as needed