Head Donut Baker
- Career Category: Hotel/Restaurant
- Schedule:Full-time
- Salary: $500 - $700 Negotiable + Other Benefits + Based on Experience
- Open to Foreign National: Yes
We are looking for an experienced Head Baker to build and lead our donut kitchen from day one. This is not a routine production job. You will shape our menu, train your own team, and grow with the brand as we expand. If you take pride in your craft and want to be part of something new, we want to hear from you.
Who We're Looking For
• 3+ years of experience as a baker or pastry chef
• Strong skills with yeast dough and fermentation
• Experience leading or training a small kitchen team is a plus
• Bread bakers, pastry chefs, and pizza makers with strong yeast-dough skills are welcome, since we will teach you our donut recipes
What We Offer
• Salary of $500 – $700, negotiable based on experience
• Full training on our recipes before opening
• A clean, modern kitchen with new commercial equipment
• Overtime pay, paid annual and sick leave, uniforms, and NSSF
• Room to grow with a brand planning future expansion
- Knowledge of making high-hydration dough
- Mix, proof, and fry brioche donuts fresh every day to our recipes and standards
- Prepare and ferment dough for next-day production
- Make fillings such as pastry cream and diplomat cream
- Decorate donuts neatly and consistently with glazes, toppings, and piped cream
- Lead and train the assistant baker and kitchen staff
- Plan daily production to match sales and keep waste low
- Keep taste, size, and look consistent in hot, humid weather
- Manage inventory
- Keep the kitchen clean and food-safe, including fryer care
- Research and develop new flavors, and help with our breakfast menu
- Allowance – Overtime
- Paid Leave – Annual
- Paid Leave – Illness
- Company Uniforms or Clothing Support
- Training – In-House Programs
- Facilities – Safe & Clean Working Conditions
- Training – Health & Safety
- Policy – Provident Fund / (NSSF)
- Khmer - Fluent is required
- English - Good is preferred
- High School Diploma as a minimum
- Undergraduate Diploma in Pastry & Bakery / Culinary Arts is preferred
- Baker / Pastry Chef in Food and Beverage for 3 to 5 years as a minimum
- Head Baker / Senior Baker in Food and Beverage for 2 years is preferred
- Brioche and high-hydration dough: mixing, fermentation, proofing, and shaping
- Know how to operate a dough mixer and a deep fryer.
- Deep-frying with careful temperature control for even color and texture
- Pastry cream, diplomat cream, and other fillings
- Glazing, decorating, and piping neatly and consistently
- Weighing precisely, following recipes exactly, and scaling recipes up or down
- Food safety and kitchen hygiene
- Maintain strict personal hygiene.
- Strong attention to detail, with the same high standard every day
- Punctual and reliable
- Honest and takes ownership
- Stays calm and solves problems under pressure
- Leads by example and teaches others patiently
- Team player who communicates clearly with the front counter
- Open to feedback and eager to learn
