Master Baker

Job Summary

The Master Baker is a senior, hands-on leadership role responsible for driving pastry and bakery excellence across the integrated resort (IR), while overseeing the creative, operational, and commercial performance of the IR's signature cafés and takeaway concepts.

This position blends artisanal bakery expertise with executive-level menu leadership and strategic brand stewardship. Chef will deliver world-class pastries and bakeries, while shaping the resort's signature café offerings and seasonally evolving menus to reflect the brand identity and meet guest expectations.

Job Responsibilities

1. Luxury Resort Operations

Product and Craft Leadership

• Lead production of quality, sophisticated and modern artisanal bakery products
• Establish and maintain baking standards including fermentation management, lamination techniques, baking profiles, finishing, and presentation.
• Design and develop signature bread programs reflecting brand positioning, seasonality, and premium ingredient sourcing.
• Maintain comprehensive recipe specifications, production yields, and technical documentation.
• Maintain a good knowledge of industry trends and changes

Quality & Food Safety

• Ensure full compliance with HACCP, ISO22000, SFA food safety regulations, allergen control, and sanitation standards.
• Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Conduct daily quality control checks and tastings implement corrective actions when required.
• Oversee bakery equipment usage, calibration, and preventive maintenance.

Operational & Financial Control

• Plan daily production schedules, par levels, and manpower allocation according to demand.
• Manage food cost, raw material yield, and waste reduction initiatives.
• Work closely with Purchasing and Finance on supplier validation, product specifications, and cost negotiations.

Culture & People Development

• Train, mentor, and evaluate pastry and bakery teams develop technical skills and leadership capabilities.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Establish clear SOPs, training manuals, and skill progression pathways.
• Ensure effective rostering and succession planning.
• Recruit, onboard, train, and appraise team members, setting clear performance expectations.
• Create a positive, inclusive, and high‑performance kitchen culture aligned with luxury brand values.

2. Signature cafés and takeaway concepts

Culinary Direction & Menu Development

• Own the full culinary vision for theresort's signature café & takeaway concepts
• Conceptualize, develop, and execute seasonal menu, balancing innovation, operational feasibility, and commercial performance.
• Design signature desserts and café staples that reinforce brand identity and visual appeal.
• Collaborate with Marketing to support product launches, festive menus, and seasonal offerings.
• Working with the outlet General Manager for P&L elaboration and results

Guest Experience &Brand Standards

• Ensure consistent product quality, plating, portioning, and merchandising standards.
• Partner with Front of House teams to deliver seamless service and strong product storytelling.
• Monitor guest feedback and actively refine menus based on consumer insights and performance data.

Commercial &Operational Performance

• Control food cost, labor efficiency, inventory management, and food waste for the outlet.
• Set and monitor COGS targets, menu margins, and contribution levels.
• Standardize recipes, batch preparation, and service workflows to support high‑volume peak trading.

Job Requirements

Education &Certification

• Vocational School or above

Experience

• Minimum 8-12 years professional experience in artisanal bakery, pastry, and café or restaurant operations with at least 3-5 years in a senior leadership role (Master Baker, Head Pastry Chef, Executive Chef or equivalent).
• Proven expertise in pastry, bakery and café menu design.
• Strong knowledge of food safety systems, cost control, and kitchen operations.
• Demonstrated expertise in logistics, bakery operations, and team leadership.
• Ability to promote and enforce safety and sanitation standards.

Other Prerequisites

• Proficient in using computer systems for administrative tasks.
• Strong understanding of accounting principles and food cost calculations.
• Fluent in English proficiency in additional languages is an advantage.
• Willing and able to work flexible shifts, including weekends and holidays.
• Collaborating effectively with the pastry team when required.