Location: Commissary / Central Kitchen
Employment Type: Full-Time
Salary: ₱23,000 per month
Work Schedule: 8:00 PM – 5:00 AM (Night Shift)

Job Summary

The Commissary Head Baker leads overnight baking operations at the central kitchen, ensuring consistent product quality, efficient high-volume production, and on-time fulfillment of orders for all branches. This role combines strong hands-on baking expertise with team leadership, production planning, and strict adherence to food safety standards.

Key ResponsibilitiesProduction & Quality Control

• Lead nightly production of breads, pastries, cakes, and baked goods according to approved recipes and standards
• Oversee laminated dough production (croissants, danishes, puff pastry), ensuring proper layering, butter control, and proofing
• Ensure consistency in taste, texture, appearance, and portioning across all batches
• Conduct quality checks before dispatch to branches
• Maintain high standards in fermentation, proofing, mixing, shaping, lamination, baking, and finishing

Team Supervision

• Supervise and guide commissary baking staff during the night shift
• Provide hands-on training in laminated pastry techniques and proper sheeter use
• Assign nightly production tasks and monitor workflow efficiency
• Maintain discipline, teamwork, and a clean, organized work environment

Production Planning

• Execute production plans based on branch orders and par levels
• Schedule laminated dough preparation in advance due to resting and chilling requirements
• Ensure all items are completed, packed, and ready for morning dispatch
• Adjust workflow to prevent delays, shortages, or overproduction

Inventory & Cost Control

• Monitor usage of ingredients and supplies, especially high-cost items like butter and chocolate
• Ensure proper storage, labeling, and FIFO practices
• Assist in inventory counts and reporting of variances
• Help control waste and maintain target food cost

Food Safety & Cleanliness

• Enforce hygiene, sanitation, and food safety standards at all times
• Ensure workstations, tools, sheeter, and equipment are properly cleaned and sanitized after use
• Follow safe food handling and storage procedures during overnight operations

Recipe & Product Development Support

• Accurately execute new recipes and product trials
• Provide feedback on production feasibility in a high-volume commissary setting
• Help standardize recipes into scalable commissary procedures

Qualifications

• At least 2–3 years experience in a professional bakery or commissary setting
• Strong knowledge of bread, pastry, and cake production
• Proven experience in laminated pastry production (croissants, danishes, puff pastry, etc.)
• Skilled in operating a dough sheeter safely and efficiently
• Experience supervising bakery or kitchen staff is an advantage
• Experience in large-batch production and recipe scaling
• Knowledge of food safety and sanitation practices
• Able to work efficiently and maintain quality during overnight shifts (8 PM – 5 AM)
• Organized, detail-oriented, and able to work in a fast-paced environment
• Physically able to stand for long periods and lift baking ingredients

Key Skills

• Bread and pastry production
• Laminated dough expertise
• Sheeter operation
• Night shift production management
• Team leadership
• Time management
• Quality control
• Inventory awareness
• Cleanliness and organization

Performance Indicators (KPIs)

• Product consistency and quality, especially laminated pastries
• On-time completion of nightly production for morning dispatch
• Low wastage and controlled ingredient usage
• Cleanliness and food safety compliance
• Team productivity and improvement

Job Type: Full-time

Pay: Php20,000.00 – Php23,000.00 per month

Work Location: In person

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