Job Description

Head Baker – OMA + AGORA

OMA + AGORA opened in April 2024 in the heart of London’s thriving Borough Market. Two restaurants in one building, OMA is inspired by the fishing villages and shores of the Greek isles and further Levant, while AGORA is inspired by the energy of Athens’ markets and streets.

They are part of dcco., the London hospitality group behind SMOKESTAK, manteca and, most recently, KID in Soho.

Both restaurants are driven by a passion for showcasing the best of British produce. We work with inspiring, sustainability-driven suppliers throughout every aspect of our operations. Both restaurants are supported by a busy prep kitchen and bakery, producing fresh breads and pastries daily to help us feed over 6,000 guests a week to a level of excellence we can be proud of.

We are proud to be an independent business grounded in a purely hospitality background. Since opening, OMA has been awarded a Michelin star and Opening of the Year 2025 (Great Britain and Northern Ireland), while AGORA has received a Bib Gourmand.

About the role.

We are looking for an experienced and passionate Head Baker to lead our bakery operation across OMA + AGORA.

This is a hands-on leadership role, responsible for overseeing the daily production of our breads and pastries, maintaining exceptional standards and ensuring consistency across two high-volume restaurants.

Working closely with our Head Chefs, kitchen management team and consultants, you'll take ownership of the bakery's day-to-day operations, from dough development and production planning to team management, training and quality control.

Our bakery operates across both day and night shifts, so flexibility with early mornings and occasional night shifts is essential.

We're looking for someone with strong technical knowledge of dough production, fermentation and baking, alongside the organisational skills and leadership required to manage a busy, high-volume operation.

You'll be joining a kitchen that genuinely cares about the food it sends out, working with exceptional produce from some of the best suppliers in the country and leading a well-established team.

Responsibilities.

Lead, manage and develop the bakery team across day and night shifts, ensuring clear communication and consistent standards.
Take full ownership of daily bakery production, ensuring quality, consistency and availability across both restaurants.
Plan and manage production schedules, staffing and workloads according to business needs.
Oversee the preparation, mixing, fermentation, proving and baking of all breads and pastries.
Maintain, refine and develop recipes, specifications and production processes.
Work closely with the Head Chefs and consultants on product development, seasonal changes and improvements.
Monitor and control ordering, stock levels, wastage, food costs and overall bakery efficiency.
Ensure bakery equipment is maintained, operated correctly and any issues are addressed promptly.
Recruit, train and develop the bakery team, building a culture of accountability, consistency and continuous improvement.
Maintain the highest standards of food safety, hygiene and HACCP compliance.
Ensure effective communication between the bakery, prep kitchen and wider kitchen management teams.
Lead by example, bringing a positive attitude, strong work ethic and genuine passion for the craft.

About you.

Proven experience as a Head Baker, Senior Baker or Bakery Manager within a quality-driven, high-volume bakery or restaurant environment.
Excellent technical understanding of bread production, dough development, fermentation and baking processes.
Experience managing teams, production schedules and multiple shifts.
Strong organisational skills, attention to detail and ability to maintain consistency under pressure.
Good understanding of food costs, stock management, ordering and wastage control.
Confident in training and developing others, with a supportive but accountable leadership style.
Passionate about quality ingredients, craftsmanship and continuous improvement.
Comfortable working in a fast-paced environment producing for multiple restaurant operations.

We offer.

£1,000 every annual employment anniversary.
Monthly bonuses for top performers.
50% staff discount on meals at each of our restaurants.
Cycle-to-work scheme.
Cost-price wine through our suppliers.
International trips for top performers.
In-house training dedicated to your personal development.
Staff trip programme to meet farms, fish markets and vineyards.
Opportunities to gain qualifications, including WSET, health and safety and food training.
Company donations to charities our staff feel are close to home.
Whole-team staff parties.
Wholesome staff meals and end-of-service drinks.

Job Requirements

Requirements.

Proven experience in a senior baker or Head Baker role within a high-quality, high-volume bakery or restaurant environment
Strong knowledge of dough making, fermentation, proving and bread production
Previous experience leading, training and managing a bakery team
Comfortable managing a team operating across early morning, day and night shifts
Strong understanding of food safety, hygiene and HACCP procedures
Good organisational skills with the ability to plan and manage daily production schedules
Experience with stock management, ordering, wastage and cost control
Ability to maintain consistent quality and standards in a fast-paced environment
Strong communication and leadership skills with a positive team spirit
Reliable, organised and able to take ownership and accountability for the bakery operation