Head Baker

Key Responsibilities

• Lead and supervise all kitchen operations within the assigned outlet.
• Plan, prepare, and execute high-quality dishes and menus that meet brand standards and guest expectations.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards at all times.
• Monitor food quality, consistency, presentation, and portion control.
• Manage food costs, inventory, and waste to achieve departmental targets.
• Collaborate with the Executive Chef on menu development, seasonal offerings, and special promotions.
• Train, mentor, and develop the kitchen team to maintain high performance and engagement.
• Coordinate with Stewarding and Engineering to ensure kitchen equipment is properly maintained.
• Ensure all culinary team members follow company policies, procedures, and service standards.
• Monitor guest feedback and implement improvements to enhance the overall dining experience.
• Qualifications & Experience
• Proven experience as a Chef de Cuisine or Sous Chef in a luxury hotel, resort, or upscale restaurant.
• Formal culinary qualification or equivalent professional training.
• Strong leadership, communication, and team management skills.
• Sound knowledge of kitchen operations, food safety, and cost control.
• Excellent organizational skills with the ability to manage high-volume service.
• Creative, detail-oriented, and passionate about delivering exceptional cuisine.
• Flexibility to work shifts, weekends, and public holidays.
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Qualifications & Experience