Head of Bakery — Panna Hospitality Group (Jakarta)
Panna Hospitality Group
- Penuh waktu
- On-site • Jakarta Utara
- Rp8.000.000 – 12.000.000
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Deskripsi Pekerjaan
We're looking for a Head of Bakery to own the craft AND the business behind it — someone who can develop a product people line up for, then make it taste exactly as good in 5,000 units as it did in 5.
Panna Hospitality Group runs some of Jakarta's most-loved dining brands, including 3 Times Bakery & Kitchen. We're scaling, and bakery is at the heart of it. We need a leader who treats bread and pastry as both a craft and a P&L — and who can build a team and a system strong enough to grow.
What you'll own
- Product & craft: our recipe book and new-product pipeline — bread, pastry, viennoiserie, cakes. Signature items that define the brand, plus the quality bar that never moves.
- Production: daily production planning, yields, freshness, waste, and the consistency that makes every outlet taste like one bakery — not five.
- Cost & margin: bakery food cost, recipe costing, pricing input, and menu engineering. You protect margin without dropping quality.
- Food safety: hygiene, HACCP, storage, and equipment standards — non-negotiable, every day.
- People: lead, train, and grow the bakery team. Build bench strength and raise the craft level of everyone around you.
- Scale: standardize recipes and production so we can open new outlets without losing the soul of the product.
Kualifikasi
You're a strong fit if you have
- Senior bakery / pastry leadership experience — you can bake at a high level AND run a production team.
- A real track record of recipe development and creating products that sold.
- Command of bakery food cost, yields, and waste control.
- Experience scaling production — multi-outlet, central kitchen, or commissary — while holding quality.
- Hands-on HACCP and food-safety discipline.
- A hands-on, in-the-kitchen leadership style.
Bonus points
- Strength in sourdough, viennoiserie, or modern/Asian pastry trends.
- You've helped open new outlets or set up a central production kitchen.
- You've built SOPs and recipe standards that survived your day off.
What success looks like in your first 6 months
Quality is consistent across every outlet, waste and food cost are down, your team is visibly stronger, and you've shipped at least one new product that customers ask for by name.
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Panna Hospitality Group
