Nana Bambi's

About Nana Bambi's Place and Alejandro's Cafe

Nana Bambi's Place is a vertically integrated farm-to-table community enterprise in Ragay, Camarines Sur. The enterprise grows, produces, and supplies food across twelve operational spokes — from the farm gate to the cafe table to the delivery box.

Alejandro's Cafe is the flagship food service spoke, named in memory of Alejandro — Andy — whose family has farmed this land for generations. The cafe operates from the upper floor of the hub building, with a wraparound balcony overlooking the food forest, a charcoal char grill, a show kitchen, and a dining room designed for both everyday service and private functions.

The bakery supplies baked goods to Alejandro's Cafe, the market and sari-sari store, and the produce delivery boxes. Production is done on site. Everything that leaves this bakery carries the name of this family.

Position Overview

The Assistant Baker / Pizza Chef supports the Head Baker through the morning production run and takes full ownership of pizza production for lunch service. This is a dual role — part bakery production, part pizza kitchen — and the person who fills it needs to be comfortable moving between both.

You will be trained in every production method used in this bakery. Over time this role is the natural succession path to Head Baker if the person wants it.

Reporting To

Head Baker for daily production. Aileen Mulkerrins and Aidan Mulkerrins for employment and performance matters.

Key Responsibilities

Bakery Support — 5:00 AM to 9:00 AM

• Arrive at 5:00 AM — receive briefing from Head Baker on daily production priorities
• Assist with second and third production runs — pastries, specialty items, rolls
• Manage gas deck oven independently once briefed — timer discipline, consistent placement
• Packaging and labelling for market, sari-sari, and delivery box allocations
• Maintain production pace alongside the Head Baker — this kitchen runs to a schedule
• Learn all bread and pastry production methods — the bakery should not depend on one person

Pizza Production — 9:00 AM to Close

• Take full ownership of pizza production for lunch service from 9:00 AM
• Stretch and par-bake pizza bases to consistent specification — same thickness, same colour every time
• Prepare all pizza toppings and mise en place before service — nothing assembled at the last minute
• Operate the wood-fired oven for pizza cooking — fire management, temperature reading, rotation timing
• Fire and finish pizzas to order during lunch service — consistent cook time, consistent result
• Keep the pizza station clean and organised throughout service
• Record pizza sales daily — helps the kitchen plan the next day's production

Kitchen Standards

• Clean-as-you-go discipline throughout the entire shift
• Pizza station fully cleaned and reset before end of shift
• All ingredients stored correctly — dry goods sealed, fresh toppings refrigerated
• Report any ingredient shortfall to the Head Baker before it becomes a problem
• Food safety standards maintained at all times — this is a commercial kitchen

Typical Daily Schedule

What We Are Looking For

Essential

• At least 1 year experience in a commercial kitchen — bakery, cafe, or restaurant
• Comfortable with early starts — 5:00 AM is a real start, not an arrival window
• Able to follow direction and work at production pace alongside a more senior baker
• Pizza production experience — hand stretch, topping preparation, oven management
• Clean and organised work habits — mise en place discipline
• Reliable — consistent attendance is essential in a production kitchen

Preferred

• TESDA NC II in Bread and Pastry Production or Food and Beverage Services
• Wood-fired oven experience — or genuine willingness to learn
• Experience running a pizza station independently during service
• Interest in advancing to Head Baker over time

What We Offer

• Permanent full-time employment — not casual, not seasonal
• Competitive salary above provincial minimum wage, reviewed annually
• Daily staff meal and produce allocation from the farm
• Working in a purpose-built commercial kitchen designed for the work — not a makeshift setup
• Small team, direct communication — no layers of management
• Part of building something Ragay has not seen before
• Long-term role with advancement opportunities as the enterprise grows

How to Apply

Approach Aileen Mulkerrins directly, or through referral from someone in the Ragay community. No formal application form. We will meet with any serious candidate in person.

Bring a summary of your kitchen or baking experience and two references from anyone who has seen you work. Turn up on time for the meeting.