Key Result Area/Duties & Responsibilities 

1. Plan and develop recipes - The head baker is responsible for creating and testing recipes for new baked goods that meet customer demand and trends. 
2. Supervise bakery staff - The head baker must manage bakery staff, assign tasks, and ensure that everyone is working together effectively. 
3. Ensure food safety and quality - The head baker must oversee the baking process to ensure that all products meet safety and quality standards. 
4. Manage inventory - The head baker must manage inventory levels and order supplies to ensure that the bakery always has the necessary ingredients. 
5. Train bakery staff - The head baker must train new employees and ensure that all bakery staff members are familiar with baking techniques and safety procedures. 
6. Monitor bakery operations - The head baker must keep an eye on the bakery operations to ensure that everything is running smoothly. 
7. Create new baked goods - The head baker is expected to be creative and come up with new baked goods that will keep customers coming back for more. 
8. Maintain equipment - The head baker must ensure that bakery equipment is well-maintained and functioning properly. 
9. Manage bakery budget - The head baker must manage the bakery budget, including food costs, labor costs, and other expenses. 
10. Collaborate with other departments - The head baker must collaborate with other departments, such as management, marketing, and sales, to ensure that the bakery is operating efficiently and profitably. 

Secondary Responsibilities 

1. Works in commercial kitchens which have large equipment such as mixers, oven, dough roller and proofers.  

2. Measures ingredients, prepare baking equipment, and apply new ways to make the goods tastier and more delicious.  

3. Checks the quality of ingredients before using them. Perform routine checks on raw materials to ensure they adhere to high-quality standards and are not expired or damaged.  

4. Cleans all the baking equipment after using it.  

5. Ensures proper storage of baking utensils.  

6. Suggests more new tastes of products that can be offered and launch in the store. Recommend recipes to renew the menu and attract more customers.  

7. Track baking supplies and remind the manager and logistics team to purchase stocks as soon as possible.  

8. Adjust the amount of ingredients, the oven/stove temperatures, conveyor speeds and humidity as needed so that all products come out as expected.  

9. Ensures that all baked goods are stored and packed properly. Inspect goods to ensure that they are of the highest quality and remove and damaged items before they reach to the store.  

10. Use tools such as hand mixers, electric mixers and baking machinery to blend ingredients to create high-quality baked goods.  

11. Always Follows the health and safety regulations inside the commissary.  

12. Double checks requested materials versus the actual deliveries. Double checks delivery receipts/sales invoice versus actual item received.  

13. Reports critical items to their Team Leader for immediate resolution.  

14. Reports and records spoilages and scraps to the Manager.  

15. Reports machine conditions and recommends necessary maintenance and repairs.  

16. Performs other tasks that may be assigned from time to time.  

Supervisor Responsibilities 

1. Train and helps the manager in supervising bakers during their work.  

2. Assist the manager in drawing up production schedule to determine the type and quantity of goods to produce.  

3. Ensures accurate records of baking operations.  

4. Ensures that production staff strictly adheres to the instructions provided to the team.  

5. Manages needed supplies and inventory levels.  

6. Helps the manager in doing R&D functions to develop more products that customers would love to try.  

8. Accomplish daily inventory forms (daily production report, month-end inventory, requisition slips, and the likes).  

9. Helps in new product development and launching.  

10. Submit necessary purchase orders to the supervisor. 

• Finished high school or any vocational graduate 
• At least five (5) years work experience in the same role, in the same capacity 
• Familiar with all professional kitchen equipment, including mixers, blenders, sheeters, oven, and others use on daily baking activities 
• With certification in baking is a plus 
• Full knowledge on food safety practices 
• Knowledge on inventory control techniques. Ability to maintain inventory and purchase supplies. 
• With people management skills and ability 
• Ability to plan, organize, and oversee the work of others. 
• Ability to multi-task and manage requests on a timely manner 
• Ability to work with integrity, professionalism and confidentiality 
• Performs responsibility with Tenacity 
• Must be honest and truthful 
• Adaptable and willing to learn 
• Team-spirit and customer-focused attitude 
• Can follow written and verbal instructions 
• Must be physically fit 
• Candidate must be willing to work around Metro Manila