Head Baker

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