Head Baker

CNS Group is seeking a passionate and technically accomplished Head Baker for a luxury hotel in Zanzibar. The role is responsible for overseeing the entire bakery section operations, managing the daily production of breads, pastries, viennoiserie, and baked goods while leading the bakery team to deliver exceptional quality and consistency across all baked products. The ideal candidate should be creative, hands-on, and deeply knowledgeable in professional baking techniques with the ability to inspire a team and maintain the highest luxury hospitality standards in a dynamic kitchen environment.

• →Oversee and manage all daily bakery production activities including the preparation of breads, rolls, viennoiserie, breakfast pastries, and baked goods in accordance with hotel recipes, quality standards, and production schedules.
• →Monitor all duty schedules within the bakery section, ensuring adequate staffing, organised workflow, and timely availability of all baked products for restaurant service, breakfast buffets, and special events.
• →Lead, supervise, and train bakery team members on proper baking techniques, dough handling, fermentation processes, and professional bakery standards to maintain a skilled and motivated team.
• →Conduct daily quality checks on all baked products, ensuring consistency in taste, texture, appearance, and presentation standards that meet the hotel's luxury dining expectations.
• →Plan and manage daily production schedules and mise en place for the bakery section, ensuring all doughs, batters, fillings, and components are prepared and ready ahead of each service period.
• →Develop, test, and refine new bread varieties, seasonal baked offerings, and specialty items in collaboration with the Executive Chef to ensure continuous culinary innovation and guest satisfaction.
• →Monitor and control food cost within the bakery section through accurate production planning, portion control, minimal wastage, and efficient utilisation of all bakery ingredients.
• →Ensure HACCP standards are fully implemented and appropriate hygiene, sanitation, and temperature control standards are maintained throughout the bakery section at all times.
• →Manage bakery section inventory, conduct regular stock checks, oversee correct storage and rotation of all perishable ingredients, and coordinate with the purchasing team for timely procurement.
• →Ensure all bakery equipment including ovens, proofing chambers, mixers, and sheeters is properly operated, cleaned, and maintained in safe working condition, reporting any faults promptly.

• Professional baking apprenticeship, Certificate, or Diploma in Bakery Arts, Culinary Arts, or a related field is preferred.
• Minimum 3–5 years of professional baking experience within a luxury hotel, resort, or quality food establishment is preferred.
• Demonstrated experience in a Head Baker or senior bakery leadership role is preferred.
• Extensive knowledge of bread baking, dough fermentation, viennoiserie, and professional baking techniques is preferred.
• Strong understanding of HACCP regulations, food safety, temperature control, and bakery hygiene standards is recommended.
• Proven track record in bakery production, product consistency, and presentation standards within a high-volume kitchen environment is preferred.
• Ability to lead and supervise a bakery team effectively in a multicultural luxury kitchen environment is recommended.
• Experience in bakery menu development, production planning, and food cost control is an added advantage.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

19th July 2026