Head Baker
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Job Description
Shangri-La Barr Al Jissah Muscat
Muscat Sultanate of Oman
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman Shangri-Las Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets 1056 sqm ballroom with 8 breakout rooms wide variety of recreational facilities and a spa with 12 treatment villas.
We are seeking a passionate and experienced Head Baker to lead our bakery team and oversee all aspects of baking operations. The ideal candidate will have deep knowledge of baking techniques recipe development team leadership and maintaining high standards of quality and consistency. This role is hands-on and requires creativity efficiency and a keen eye for detail.
As Head Baker you will be responsibilities of:
Embody Shangri-Las hospitality philosophy and core values.
Display genuine care politeness and a helpful demeanor to all customers and colleagues.
Maintain professionalism punctuality and a harmonious attitude towards diverse teams.
Stay informed on hotel updates and guest preferences.
Ensure efficient kitchen operations with proper food quality storage sanitation and minimal wastage.
Maintain effective communication across all levels.
Monitor employee uniforms grooming and conduct daily briefings.
Approve staff schedules for optimal coverage.
Support recruitment onboarding and ongoing training in coordination with HR.
Oversee third-party services like cleaning and waste management.
Conduct regular stock checks and ensure safe equipment use.
Provide performance appraisals and ensure inter-departmental cooperation.
Strictly follow hygiene and sanitation procedures as directed by the Hygiene Manager.
Support and supervise compliance with food safety standards.
Promote waste reduction recycling and reuse per hotel and ISO standards.
Follow environmentally responsible practices and hotel guidelines.
Be cost-conscious and monitor food costs against budget.
Train staff on minimizing waste and control requisitions based on business forecasts.
Oversee Environmental Management System (EMS) procedures in kitchen operations to meet performance targets and objectives.
Employment Type
Full-Time
