Head Baker

Position: Head Baker

Responsibilities:

1. Bakery Operations: Oversee all aspects of the bakery department, including production, baking schedules, and quality control. Coordinate with other departments to ensure timely delivery of baked goods for various outlets, such as restaurants, buffets, and room service.
2. Baking and Pastry Preparation: Prepare and bake a variety of bread, pastries, cakes, and desserts using precise recipes and baking techniques. Ensure consistent quality, taste, and presentation of all baked goods.
3. Menu Planning and Development: Collaborate with the culinary team to develop and update menus, incorporating a diverse range of baked goods. Stay updated on baking trends, techniques, and flavors to enhance the bakery offerings.
4. Inventory Management: Monitor and manage bakery inventory, including ingredient supplies, equipment, and tools. Place orders and maintain stock levels to ensure uninterrupted production and freshness of baked goods.
5. Recipe Development: Continuously innovate and create new recipes, adapting traditional and contemporary baking techniques to meet guest preferences and dietary requirements.
6. Staff Supervision and Training: Lead, train, and mentor bakery staff, including bakers, pastry chefs, and assistants. Provide guidance, support, and ongoing training to ensure the team's professional growth and consistent baking excellence.
7. Quality Control: Implement and maintain strict quality control measures, including taste testing, visual inspections, and adherence to portioning and presentation standards. Monitor and address any deviations or issues promptly.
8. Hygiene and Safety: Ensure compliance with food safety and sanitation standards, including proper handling, storage, and cleanliness of the bakery area and equipment. Promote a safe and clean working environment for the bakery team.
9. Equipment Maintenance: Oversee the maintenance and operation of bakery equipment, including ovens, mixers, dough sheeters, and proofers. Report any equipment issues or maintenance needs to the appropriate personnel.
10. Collaboration and Communication: Collaborate with other departments, such as the food and beverage team, purchasing department, and management, to coordinate bakery operations, special requests, and event preparations.

Qualifications:

1. Baking Expertise: Extensive experience in professional baking, including bread, pastry, and dessert production. Strong knowledge of baking techniques, ingredients, and recipe development. Formal culinary training and relevant certifications are preferred.
2. Leadership Skills: Excellent leadership and managerial abilities to oversee and motivate a bakery team. Ability to delegate responsibilities, provide constructive feedback, and maintain a positive work environment.
3. Menu Planning Experience: Proven track record in menu planning and development, creating innovative bakery offerings that cater to diverse tastes and dietary preferences.
4. Attention to Detail: Meticulous attention to detail in baking preparation, portioning accuracy, and quality control. Strong organizational and time management skills.
5. Teamwork: Ability to work well in a team-oriented environment, collaborating with the culinary team and other departments to achieve operational goals and deliver exceptional dining experiences.
6. Food Safety Knowledge: Comprehensive understanding of food safety and hygiene practices, including proper handling, storage, and cleanliness of bakery ingredients and equipment. Familiarity with health and safety regulations.
7. Creativity and Innovation: Demonstrated ability to bring creativity and innovation to bakery recipes, presentations, and techniques, staying updated on industry trends and incorporating new flavors and ideas.
8. Adaptability: Willingness to work in a fast-paced and ever-changing environment, adjusting to varying itineraries, guest demands, and kitchen operations.
9. Multicultural Awareness: Cultural sensitivity and the ability to cater to a diverse international clientele, understanding their preferences and dietary restrictions.
10. Positive Attitude: A positive and professional demeanor, with a genuine passion for baking excellence, food safety, and guest satisfaction.