Head Baker

Company: Bolle Bakery
Location: Al Quoz, Dubai
Job type: Full-time
Salary: 7500-10000 Aed
Start date: ASAP

About Bolle Bakery

Bolle is a growing Scandinavian bakery in Dubai, known for thoughtfully made cinnamon and cardamom buns, cakes, and other baked goods that combine exceptional ingredients, careful technique, and genuine attention to detail.

As we prepare to open our first bakery in Al Quoz, we are looking for an experienced Head Baker to lead our kitchen and help build the production standards, systems, and team that will support our next stage of growth.

We are a small, ambitious business with high standards. We care about doing things properly, treating people well, and making products that are consistently excellent.

The role

We are looking for a hands-on Head Baker who can take ownership of daily production, lead and train a growing bakery team, maintain product quality, and ensure the kitchen runs in an organised and dependable way.

Your mission is simple: build and lead a bakery operation that consistently produces excellent products, on time, with a capable team and clear systems, without requiring the founders to manage every production decision.

This is a working leadership position. You will spend meaningful time baking, shaping, proofing, preparing, and checking products while also planning production, organising the team, monitoring stock, and improving how the kitchen operates.

The right person is not just a good baker. They know how to run a bakery.

What you will be responsible for:

• Leading daily production
• Take responsibility for the daily production of our Scandinavian buns, cakes, pastries, and other bakery products.
• Prepare and work confidently with enriched doughs, including mixing, fermentation, shaping, proofing, and baking.
• Plan production across multiple products, preparation stages, and delivery or service deadlines.
• Coordinate dough preparation, cold fermentation, baking schedules, finishing, and packing.
• Ensure products are ready on time and meet agreed quality standards.
• Anticipate production issues, capacity limitations, and ingredient shortages before they affect customers.
• Work closely with the founders on new products, recipe improvements, and production changes.

Maintaining quality and consistency

• Ensure every product meets Bolle’s standards for appearance, texture, flavour, portion size, freshness, and presentation.
• Establish clear quality checks throughout production.
• Identify inconsistencies quickly and correct their underlying causes.
• Follow established recipes accurately and ensure the team does the same.
• Document production details such as ingredient weights, batch yields, dough temperatures, fermentation times, proofing conditions, and finishing standards.
• Ensure products remain consistent as production volumes grow.

Managing and developing the bakery team

• Lead the bakery team from the bench, setting a strong example through your own work.
• Allocate responsibilities clearly and organise daily tasks according to the production schedule.
• Train team members to produce core products confidently and consistently.
• Build sufficient cross-training so routine production does not depend on one person.
• Provide clear feedback, maintain accountability, and address problems calmly and directly.
• Help identify staffing requirements and support the hiring and onboarding of new bakery team members.
• Maintain a respectful, dependable, and well-organised working environment.

Building reliable production systems

• Create and maintain practical production schedules, preparation lists, recipe records, and opening and closing checklists.
• Help establish efficient kitchen workflows for our new bakery.
• Organise storage, equipment use, preparation areas, and production sequences.
• Maintain clear handovers and ensure the team understands what needs to happen each day.
• Develop practical systems that help the bakery operate smoothly even when the founders are not present.
• Continuously improve efficiency without compromising product quality.

Managing stock, suppliers, and waste

• Monitor ingredient and packaging stock and flag purchasing requirements in good time.
• Coordinate ordering and supplier communication within agreed responsibilities.
• Ensure ingredients are available for planned production and stored correctly.
• Track usage, spoilage, production waste, and stock discrepancies.
• Improve forecasting and batch planning to minimise unnecessary waste.
• Raise supplier, quality, or availability issues promptly.

Food safety and kitchen standards

• Maintain a clean, organised, and food-safe kitchen.
• Follow applicable food hygiene and food safety procedures.
• Ensure correct storage, labelling, stock rotation, and temperature monitoring.
• Maintain relevant cleaning schedules, food safety records, and daily checklists.
• Train the team to follow consistent hygiene and safe-working practices.
• Identify equipment problems and maintenance requirements early.

What success looks like

Within the first 30 days

• You understand our products, recipes, quality expectations, team, and production requirements.
• Daily production is organised using clear schedules and preparation lists.
• Responsibilities are clearly allocated across the bakery team.
• Existing production risks, stock issues, and avoidable waste are identified.
• The kitchen operates with reliable cleaning, storage, and food safety routines.

Within the first 60 days

• Core products are produced consistently and completed on schedule.
• Key recipes, production steps, quality standards, and checklists are documented.
• Team members are trained to follow agreed methods with less direct supervision.
• Ordering requirements, ingredient usage, and production planning are more predictable.
• The founders no longer need to direct routine day-to-day production decisions.

Within the first 90 days

• The bakery operates as a well-organised, dependable production unit.
• Core products can be produced consistently by more than one trained team member.
• Production schedules reflect demand, staffing, preparation times, and kitchen capacity.
• Stock control and waste management show clear improvement against the initial baseline.
• Quality, timing, team performance, and food safety are actively managed and regularly communicated to the founders.

What we are looking for

• Strong professional experience in an artisan bakery or high-quality bakery kitchen.
• Excellent practical skills with enriched doughs, fermentation, shaping, proofing, and baking.
• Experience producing buns, pastries, cakes, or comparable bakery products to a consistently high standard.
• Demonstrated experience leading, supervising, or training other bakers.
• Experience planning production across multiple products and deadlines.
• Familiarity with stock management, ingredient ordering, kitchen organisation, and food safety procedures.
• The ability to follow established recipes precisely and document production processes clearly.
• Sound practical judgement when dealing with production issues, changing demand, and unexpected challenges.
• Clear communication skills and the ability to work constructively with the founders and the wider team.
• Confidence using basic production sheets, checklists, and simple digital tools.
• Availability for early-morning starts, weekend work, and the practical demands of a working bakery.
• Currently based in the UAE and available to attend an in-person interview and practical baking assessment.

Experience with Scandinavian baking, laminated doughs, sourdough, or opening a new bakery is an advantage, but the most important requirements are strong baking ability, dependable leadership, organisation, and pride in producing consistently excellent products.

The kind of person who will succeed here

You are calm under pressure, organised, and comfortable taking responsibility.

You notice when something is not right and do something about it. You do not wait to be chased, reminded, or told every next step.

You enjoy working with your hands and take pride in teaching other people to do things properly.

You understand that an excellent bakery depends on preparation, discipline, teamwork, and consistency as much as creativity.

You are ambitious for the quality of your work, but you lead without ego.

Why join Bolle?

This is an opportunity to play a central role in building a distinctive bakery at an important stage of its growth.

You will help shape how our kitchen operates, work closely with the founders, and take genuine ownership of the products, production systems, and bakery team.

For the right person, this is a chance to build something thoughtfully and become an important part of a growing business.

How to apply

Please submit:

• Your CV and a brief summary of your professional baking experience.
• The names of the bakeries, kitchens, or hospitality businesses where you have worked.
• Photos of bakery products you have personally made.
• Examples of the products you produced regularly and your approximate daily production volumes.
• Details of any teams you have supervised or trained, including approximate team size.
• A short explanation of your experience with production scheduling, ingredient ordering, supplier communication, stock control, waste reduction, food safety, and team training.
• Your current location, availability to start, and expected monthly salary.

Shortlisted candidates will be invited to an interview and practical baking assessment.

Applications that do not include the requested information may not be considered.

Pay: AED7,500.00 - AED10,000.00 per month

Application Question(s):

• Do you have hands-on professional experience mixing, fermenting, shaping, proofing and baking enriched yeast doughs in a commercial bakery?
• Have you personally planned daily production across several products and preparation stages?
• Have you directly supervised or trained a bakery team?
• Are you available for early-morning starts and weekend work according to the bakery schedule?
• Describe the bakery products you personally produced in your most recent role and the approximate daily volumes.
• What size team have you supervised or trained?
• Describe your direct responsibility for production schedules, stock ordering, wastage and food safety.
• Please upload photographs of products you personally made.
• What is your current monthly salary, expected monthly salary and notice period?

Experience:

• Head Baker: 3 years (Preferred)

Location:

• Dubai (Required)

Work Location: In person