Description
HEAD BAKER
We are seeking an experienced and passionate Head Baker to lead our artisanal bakery operations. You will oversee daily production, standardise signature recipes, and ensure the highest standards of quality across all resort dining outlets, banquets, and guest amenities.
Key Responsibilities
- Production & Operations: Lead daily baking operations, crafting artisanal breads, viennoiserie, pastry bases, and specialty baked goods.
- Menu Development: Design and introduce seasonal bread selections, high-tea specialties, and tailored dietary options (gluten-free, vegan, low-sugar).
- Quality & Consistency: Maintain strict adherence to resort recipe standards, presentation guidelines, and quality control.
- Team Leadership: Train, schedule, and supervise bakery staff, fostering a culture of precision, safety, and continuous learning.
- Inventory & Cost Control: Manage raw material ordering, inventory levels, waste reduction, and kitchen food cost targets.
- Hygiene & Compliance: Enforce rigorous HACCP, food safety, and sanitation protocols across all bakery prep and storage areas.
Requirements & Qualifications
- Experience: Minimum 3-5 years of leadership experience as a Head Baker or Assistant Head Baker in a 5-star hotel, luxury resort, or high-end commercial bakery.
- Technical Expertise: Advanced mastery of sourdough fermentation, laminated doughs, artisanal yeast breads, and high-volume banquet production.
- Certifications: Culinary/Pastry Arts diploma or equivalent certification; valid Food Hygiene / HACCP certification required.
- Skills: Strong organizational skills, cost-management awareness, and fluency in spoken and written English.
Work Location: In person