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Job Summary
Wine Estate in the Stellenbosch / Brackenfell area is looking for a Head Baker The Head Baker is responsible for leading all baking operations within the estate, ensuring consistent production of high-quality baked goods. This role oversees recipe development, daily production, staff supervision, quality control, and compliance with food safety standards, while maintaining cost efficiency and supporting the estate’s overall culinary vision. Duties: Production & Quality Control: Plan; prepare, and execute daily baking schedules for breads, pastries, desserts, and specialty items Ensure consistency, taste, presentation, and freshness of all baked products Develop; test, and refine recipes in line with menu requirements Monitor portion control and minimize waste Kitchen & Team Management: Supervise; train, and schedule bakery staff Delegate tasks and ensure efficient workflow in the bakery section Maintain a clean, organized, and safe work environment Conduct performance feedback and support staff development Inventory & Cost Control: Manage ordering of baking ingredients and supplies Monitor stock levels and prevent shortages or over-ordering Control food costs through accurate measurements and efficient use of ingredients Food Safety & Compliance Ensure compliance with health, hygiene, and safety regulations (HACCP or local standards) Maintain proper storage, labelling, and temperature controls Ensure equipment is properly maintained and reported for repairs Collaboration & Menu Support: Work closely with the Chef and management on menu planning and seasonal offerings Support special events, catering orders, and promotions Adapt production to meet customer demand and service requirements Requirements: Formal culinary or baking qualification Experience in a restaurant, hotel, or high-volume bakery environment Proven experience as a Head Baker, Senior Baker, or similar role Strong knowledge of baking techniques, dough fermentation, and pastry production Leadership and team management skills Ability to work early mornings, weekends, and public holidays Knowledge of food safety and hygiene standards Good time management and organizational skills Creativity and attention to detail Costing and basic inventory management experience
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