Head Baker

JOB SUMMARY

The Head Baker is responsible for overseeing the preparation, production, and quality of freshly baked breads, artisan breads, pastries, and other bakery products for Italianni's. The role focuses on delivering authentic Italian-inspired baked goods that complement the restaurant's menu, ensuring consistency in taste, texture, freshness, and presentation.

The Head Baker will lead bakery operations, develop and standardize recipes, supervise the bakery team, and ensure compliance with food safety standards and cost-control measures. The ideal candidate has strong expertise in Italian bread-making and pastry production, with the ability to maintain high-quality products in a restaurant environment.

KEY RESPONSIBILITIES

1. Bread and Pastry Production

• Oversee the daily preparation and production of Italian-inspired breads, artisan breads, pastries, and other baked goods.
• Specialize in bread-making techniques, including dough mixing, kneading, fermentation, proofing, shaping, scoring, and baking.
• Prepare a variety of breads, such as focaccia, ciabatta, baguettes, bread rolls, and other specialty breads suited to the restaurant's menu.
• Supervise the production of pastries, croissants, desserts, and other baked items as required.
• Ensure that all products meet established standards for taste, texture, freshness, consistency, and presentation.

2. Product Development and Standardization

• Develop and improve bread and pastry recipes aligned with Italianni's menu and culinary direction.
• Establish standardized recipes, measurements, production procedures, and baking specifications.
• Explore new Italian-inspired bread and pastry offerings to enhance the restaurant's menu.
• Conduct product testing to maintain consistency and identify opportunities for improvement.

3. Bakery Operations and Team Leadership

• Manage daily bakery production schedules according to restaurant demand and operational requirements.
• Supervise, train, and coach bakers and kitchen team members on proper baking techniques and procedures.
• Ensure efficient workflow, productivity, and timely availability of baked products.
• Monitor team performance and promote adherence to established culinary standards.

4. Quality Control and Food Safety

• Inspect raw materials, dough, and finished products to ensure quality and consistency.
• Ensure compliance with food safety, sanitation, hygiene, and proper food storage standards.
• Monitor product shelf life, freshness, and storage conditions.
• Maintain the cleanliness and proper maintenance of bakery equipment and workstations.

5. Cost and Inventory Management

• Monitor inventory and usage of flour, yeast, olive oil, butter, dairy products, and other baking ingredients.
• Coordinate with the Purchasing team to ensure ingredient availability and quality.
• Monitor food costs, production yields, portion control, and wastage.
• Implement cost-effective production methods without compromising product quality.

6. Coordination and Continuous Improvement

• Coordinate with the Executive Chef, kitchen team, and restaurant operations to ensure bakery products meet menu requirements.
• Support menu launches, seasonal offerings, and special restaurant promotions.
• Recommend improvements in baking methods, recipes, equipment utilization, and production efficiency.
• Perform other related duties as assigned by management.

QUALIFICATIONS

• Graduate of Culinary Arts, Baking and Pastry Arts, or a related field; relevant certifications are an advantage.
• At least 5 years of experience in professional baking, preferably in hotels, Italian restaurants, artisan bakeries, or commercial kitchens.
• Previous experience in a senior baker, pastry chef, or bakery supervisory role is preferred.
• Strong knowledge of Italian bread-making, artisan breads, dough fermentation, and baking techniques.
• Experience in producing breads such as focaccia, ciabatta, baguettes, and specialty bread varieties.
• Knowledge of pastry production, laminated doughs, and other baked desserts.
• Experience in recipe standardization, production planning, food costing, and inventory management.
• Strong leadership, organizational, and communication skills.
• Knowledge of food safety, sanitation, and kitchen hygiene standards.
• Ability to work in a fast-paced restaurant environment and meet production deadlines.