Support the Head Baker in the daily operations of the bakery section.

Prepare bread, rolls, viennoiserie, and specialty bakery products according to approved recipes, production schedules, and quality standards.

Assist in supervising, coaching, and supporting Commis Chef Bakery team members while contributing to their professional development.

Support dough preparation, fermentation management, proofing, baking, and daily production activities.

Monitor the quality, consistency, presentation, and freshness of all bakery products.

Assist in maintaining inventory levels, reporting ingredient shortages, and minimizing waste through effective stock management.

Ensure all bakery products are stored, labeled, and rotated correctly according to FIFO, HACCP, and food safety regulations.

Assist in maintaining production schedules to ensure fresh bakery products are available for all service periods.

Report equipment malfunctions, maintenance requirements, or food safety concerns to the Head Baker.

Collaborate closely with the pastry team, culinary team, and Stewarding department to ensure smooth daily operations.

Bakery diploma, culinary degree, or equivalent professional training.

Minimum 1–2 years of progressive bakery experience.

Good knowledge of bread production, fermentation, baking techniques, food safety, and HACCP principles.

Experience in a hotel, resort, production bakery, or high-volume hospitality environment is preferred.

Strong communication, teamwork, and organizational skills.

Ability to work efficiently under pressure while maintaining exceptional quality standards.

Flexible to work early morning shifts, weekends, and public holidays.

HACCP certification or willingness to obtain certification.

Transportation from designated locations to work and back.

Vacation Pay.

Recognition & Performance bonuses.

Pension Plan.

Meals during your shift.

Career growth and development.

Excellent work conditions and competitive salary.