Overview
Head Baker Jobs in WP. Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia at Ophelia the Bakery
Title: Head Baker
Company: Ophelia the Bakery
Location: WP. Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
Ophelia Bakery — Kuala Lumpur
Launching late 2026 · First outlet in KL
We're building a ciabatta-focused artisan bakery from the ground up, and we need the person who will own production — from recipe development to daily bake execution to training the team.
The Role
You won't just be "following recipes." You'll build the production system from scratch. Select the flour. Set the preferment schedules. Dial in the deck oven. Train the junior bakers. Decide when a batch passes QC and when it gets scrapped.
This role reports to the founder (Thomas). No corporate layers. No bureaucracy. You and the bread — and the team you build around you.
What You'll Actually Do
- Own the full production cycle — scaling, mixing, bulk fermentation, folding, shaping, final proof, baking, cooling
- Develop and maintain ciabatta recipes and sourdough preferment schedules (biga, poolish, levain)
- Plan daily bake schedule: first batch ready before 8am opening, fresh batches throughout the day until 8pm close
- Set and enforce quality standards — weight tolerance, crumb structure, crust colour, aroma, texture
- Train and supervise the junior baker team (3 pax)
- Manage flour and dry goods inventory, ordering, supplier relationships
- Maintain batch records, waste logs, and production reports
- Ensure full KKM/food safety compliance in the production area
- Equipment checks — mixers, deck oven, proofer, retarder, chiller, freezer
- Participate in menu R&D — seasonal specials, new bread products, ciabatta variations
- End-of-shift handover and next-day production planning
Shift & Schedule
- Rotating shifts: 4:00am – 12:30pm OR 6:00am – 2:30pm
- 7.5 hours work + 1 hour break, 6 days/week
- Weekend and some public holiday work required
- Outlet operating hours: 8am – 8pm
What We're Looking For
- Minimum 3 years experience in artisan/sourdough bread production (ciabatta strongly preferred)
- Mastery of preferment methods — biga, poolish, liquid levain — and how time/temperature affect each
- Proven ability to work with high-hydration dough (75-90%) — shaping without degassing
- Deep understanding of gluten development — when to fold, when to stop, how to judge by feel
- Knowledge of deck ovens, convection ovens, and steam injection for crust development
- Able to calculate baker's percentages and scale recipes for retail volume independently
- Experience managing production schedules for a retail operation — timing batches so the display is never empty from 8am to 8pm
- KKM / MOH food safety standards familiarity
- Training and supervision experience — teaching is a core part of this role, not an afterthought
- Mechanical awareness — know when equipment sounds wrong, when oven temp drifts, when proofer humidity is off
- Willing to rotate shifts including 4am starts, weekends, and PH
- Physically fit for 8+ hour standing shifts, lifting 25kg flour bags, working in heat
What We Offer (These Are Real)
- Quarterly Performance Bonus — up to 50% of your salary, paid every 3 months when targets are met. Clear metrics, no hidden formula.
- Guaranteed Annual Increment — RM200-300/year base increase, every year, regardless of promotion
- Birthday Leave + RM100 Cash on your birthday month, automatically scheduled
- Shift Allowance — RM10 per shift for early starts before 5am
- Free Hot Shift Meal — cooked by our Sous Chef, not just bread
- Uniform Provided — apron, shirts, cap, non-slip safety shoes. No deposit.
- OGSM Career Roadmap — written pathway from Day 1 with biannual salary reviews. Progression to Production Manager / Head of Bakery as we scale.
- Recipe Ownership — your creations credited on the menu
- Profit Sharing — team bonus pool when outlet meets targets
- Mental Health Day — 1 extra paid day per year, no MC needed
- No Bond Contract — if you're good, we'll keep you because we treat you well, not because we locked you in
- No-Shout Culture — Ophelia operates on the Dignity Contract. Zero kitchen shouting. Feedback is coaching, not fear.
Salary
- RM4,500 – RM6,500/month (based on experience)
- EPF / SOCSO / EIS
- Shift allowance
- Quarterly performance bonus (up to 50%)
- All benefits as listed above
About Ophelia Bakery
We're an artisan bakery specialising in ciabatta — retail, wholesale, and cafe. First outlet is 1,800sqft in KL with a 50/50 production-customer split, open kitchen, 38 seats, and 10 metres of bread display. Launch team of 13.
What makes us different: the Dignity Contract. We treat staff as humans, not labour. No shouting kitchens. Full economic transparency. Structured career growth through our OGSM framework.
How to Apply
- Contact Thomas Kee at 019-542 6862 or DM this page.
