Head Baker

Role Overview

Production & Quality

• Oversee daily production of breads, pastries, viennoiseries, cakes, and specialty desserts.
• Ensure products meet quality standards for taste, texture, appearance, and freshness.
• Develop and maintain recipes, portion guidelines, and standardized production processes.
• Supervise preparation, baking, finishing, and presentation of baked items.
• Conduct regular quality checks for consistency and excellence.

Menu Development & Innovation

• Create new bakery concepts, seasonal products, and themed offerings aligned with brand identity and guest preferences.
• Collaborate with the Executive Chef and Pastry team to develop creative menus.
• Stay current with global bakery trends, techniques, and ingredients.
• Incorporate sustainable and locally sourced ingredients wherever possible.

Team Leadership & Training

• Lead, supervise, and motivate the bakery team to achieve operational excellence.
• Conduct training and skill development programs to enhance team knowledge and technical performance.
• Foster a culture of creativity, respect, collaboration, and accountability.
• Manage scheduling, task assignments, and performance evaluations in coordination with the Executive Chef.

Operational & Inventory Management

• Manage daily production planning based on forecasts and outlet requirements.
• Ensure optimal use of ingredients and materials to minimize waste and maintain cost efficiency.
• Monitor stock levels, manage inventory, and place orders to maintain consistent supply.
• Liaise with procurement and suppliers to ensure timely delivery and high-quality ingredients.
• Maintain equipment and coordinate with Engineering for preventive maintenance and repairs.

Health, Safety & Hygiene

• Guarantee full compliance with HACCP, ISO, and food safety regulations.
• Oversee proper storage, labeling, and handling of ingredients to prevent contamination and spoilage.
• Maintain cleanliness, organization, and sanitation of all bakery areas and equipment.
• Conduct regular hygiene audits and staff briefings to reinforce safety practices.

Sustainability & Administration

• Support sustainability initiatives by reducing food waste, managing resources efficiently, and promoting eco-friendly baking practices.
• Source local and sustainable ingredients whenever feasible.
• Contribute to ESG and CSR objectives.
• Maintain accurate production logs, temperature records, and cost control reports.
• Support preparation of budgets, cost analysis, and performance reports for the Executive Chef.

Qualifications

• Culinary, Baking, or Pastry Arts certification from a recognized institution.
• Minimum 5 years of professional baking experience, with at least 2 years in a leadership role within a luxury hotel or high-end bakery.
• Strong technical expertise in artisanal bread-making, viennoiserie, and pastry production.
• Requires flexibility for early morning starts, weekends, and public holidays.

About Rixos Hotels