Additional Information Job Number25068795 Job CategoryFood and Beverage & Culinary LocationThe Lake Como EDITION, Via Regina 41, Cadenabbia di Griante, Como, Italy, 22011 ScheduleFull Time Located Remotely?N Position Type Non-Management The Como Lake EDITION Nestled along the western shore overlooking the Bellagio mountains, The Lake Como EDITION combines striking design and Italian warmth with a sophisticated luxury lifestyle experience. Lake-view rooms and suites, indoor and outdoor restaurants and bars, a unique floating pool, and a spa sanctuary deliver an unforgettable escape. Position Summary The Head Baker is responsible for leading daily operations of the bakery section, including the preparation of all breads, doughs, laminated pastries, and specialty baked goods. This role requires high-level technical expertise in artisanal baking, leadership in team development, and strict adherence to sanitation and food safety standards, including full compliance with FSMS and corporate HACCP guidelines. The Head Baker ensures product quality, consistency, and innovation in bakery offerings to meet luxury hospitality standards and support banquet, outlet, and in-room dining operations. Education and Experience - High school diploma or equivalent required. - 4 years’ experience in a professional bakery, with at least 2 years in a supervisory or lead role. - OR a 2-year degree in Baking & Pastry Arts or Culinary Arts with 2 years in a high-volume or fine-dining setting. Preferred Qualifications - Food safety certification (e.g., ServSafe). - Experience with fermentation, sourdoughs, laminated doughs, and bread sculpture. - International or resort experience preferred. - Language: Italian required; English is a strong plus. Core Work Activities Bakery Operations & Execution - Oversee daily bakery operations, including preparation, proofing, baking, and finishing of all breads and baked goods for all culinary departments. - Ensure accurate execution of recipes, consistent product output, and timely service delivery. - Collaborate with Executive Pastry Chef on seasonal menus, displays, and banquet requirements. - Supervise receiving and storage of bakery ingredients and supplies. Team Leadership & Development - Train and develop bakers and assistants on techniques, production flow, and station maintenance. - Promote cross-training and foster a culture of accountability and high performance. - Maintain proactive, daily communication with pastry and culinary leaders to align on production needs. Sanitation & Safety Compliance - Ensure full compliance with FSMS, corporate HACCP guidelines, and local food safety regulations. - Conduct sanitation checks, ensure proper labeling, and monitor proofing/holding temperatures. - Enforce proper equipment use, glove/handwashing protocols, and cleaning routines. Inventory & Financial Control - Conduct bakery inventory and maintain par levels for core items. - Minimize waste through effective yield management and portion control. - Assist in cost control through careful ordering and vendor relations. - Oversee recipe file accuracy, product specs, and software updates. Guest Experience & Culinary Presentations - Ensure all baked goods meet visual, textural, and flavor standards. - Support special requests for dietary needs, events, and VIPs. - Assist in live bakery stations, tastings, and chef-presented functions when required. Critical Tasks - Review and adjust production sheets based on business forecast and events. - Monitor and inspect all bakery stations for product consistency and food safety compliance. - Verify batch yields, rotation, proofing times, and ingredient usage. - Support the Executive Pastry Chef in developing new bakery items and displays. Safety and Security - Adhere to safety protocols including PPE, safe lifting, and proper storage practices. - Report incidents, malfunctions, or unsafe conditions immediately. - Maintain clean, obstruction-free walkways and kitchen zones. Policies and Procedures - Follow corporate SOPs and local laws related to hygiene, traceability, and food handling. - Ensure completion of required checklists and logs as per FSMS and HACCP. - Enforce standards of personal hygiene, uniform presentation, and punctuality. Guest Relations and Communications - Address bakery-related guest requests and complaints in a timely and professional manner. - Liaise with banquet and F&B teams for function support and customer orders. - Ensure bakery displays reflect property standards and event themes. Management Competencies Leadership & Communication - Lead by example and foster a collaborative, respectful team culture. - Communicate clearly with team members, supervisors, and cross-functional departments. Execution & Accountability - Meet production timelines and adjust output to match business needs. - Maintain orderly, efficient kitc