Career Opportunities

Responsibility

• Conduct daily briefings and disseminate important information.
• Check all mise en place for quality and quantity.
• Follow recipe cards and maintain and improve set production standards.
• Work with employees and take corrective actions where appropriate.
• Base production levels on forecasts and E.O. to minimize wastage.
• Ensure all food tastes good and has visual appeal.
• Ensure sufficient mise en place production for all outlets.
• Directly supervise production staff to ensure products meet standards.
• Implement and respect all FSR policies.
• Check kitchen equipment for proper operation and report any malfunctions.
• Ensure proper storage of ingredients, monitor requisition, and maintain standard par stock levels as per production needs.
• Organize and plan daily production according to business needs and schedule baking times for products.
• Ensure all inter-kitchen transfers are submitted daily.
• Maintain a minimum par stock of goods to achieve acceptable food costs.
• Review fast-moving items, maintain stock levels, and conduct inventory for all outlet products, including à la carte and banquet items.
• Maximize employee productivity to minimize payroll costs.
• Ensure hotel rules and regulations are followed.
• Check attendance in the section.
• Work according to business levels to ensure kitchens are stocked with equipment.
• Bake pre-bought frozen products according to supplier guidelines.
• Be responsible for bread displays and buffet setups throughout the hotel.
• Liaise with outlet managers and sous chefs to ensure sufficient equipment is available.
• Maintain a clean and sanitary kitchen and back of house at all times.
• Coordinate with stewarding for necessary cleaning.
• Report maintenance requirements to Engineering through a work order system.
• Follow established internal rules and procedures as per kitchen policies and procedures.
• Conduct regular training to ensure standard recipes are in place, especially for new items.
• Perform other duties and responsibilities as assigned, depending on the operational requirements of the department/division.

Qualifications

• 6 years of bakery experience in a luxury hotel or high-quality restaurant environment.
• Proven experience as a Head Baker or in a similar role.
• Knowledge of HACCP and general health and safety in the workplace.
• In-depth knowledge of baking techniques and ingredients.
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Ability to work under pressure and meet tight deadlines.