Head baker

Summary:

The Head Baker is responsible for overseeing all baking operations within the resort ensuring the production of highquality fresh and visually appealing bread viennoiserie and baked goods. This leadership role involves recipe development team supervision production planning and quality assurance across multiple outletsincluding restaurants buffets inroom dining banquets and special events. The Head Baker ensures consistency creativity and excellence in line with 5star standards.

Brand & Strategic Leadership

• Provide innovation to the food and culinary offer through indepth industry knowledge ensuring that we are quicker to anticipate trends and able to deliver new and exciting menus recipes and concepts in a timely and effective manner.
• Work with the management to support the development of the culinary concept establish a compelling proposition and then work with key stakeholders to define the product including quality and cost.
• You will create a monthly report about the outlet and staff performance which will be submitted to the Executive chef.
• Ensure all proposed menus and accurately costed and monitored against budget or business case in regular intervals and updated accordingly.
• Ensure daily quality control and consistency checks to make sure the quality is up to expected standards.
• Youll identify training needs within Kitchen staff and implement employee development and training program.
• Participate in press and media interviews photoshoots and showcase the brand in its best light.

People Management

• Share knowledge of food innovation and best practice within the culinary Team.
• Attend and conduct training and development programs as and when required improving performance and promoting the development of the team.
• Youll communicate effectively with subordinates immediate superiors and department heads.
• Youll be capable of expressing clearly listening and absorbing information.
• Knows and understand the Job Descriptions and responsibilities of all culinary staff in the outlet or involved in the outlet.
• Youll be attending daily briefings and be keeping communication transparent.
• Coordinating the culinary team in a timely manner and setting deadlines and goals.
• Youll motivate a strong team amongst Kitchen.
• Youll manage time effectively by meeting deadlines on time.
• Youll be coaching and counselling subordinates effectively.
• Youll evaluate objectively the performance of Kitchen staff and conduct periodically appraisals.
• Conduct daily line checks and quality control through the whole kitchen team and food options.
• Youll be responsible for the weekly schedule as well as vacation planning of the team.

Operations Management

• Youll implement all the food policies and procedures in the kitchen and ensures compliance.
• Train the service team on the stories and presentation of food.
• Responsible to achieve financial goals under maintaining the highest quality.
• Responsible for ordering requisitions stock control and sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Responsible for the proper maintenance and good working order of all equipment.
• Youll follow the guidelines and preparation processes to the letter minimizing wastage.
• Youll identify and control quality standards and compliance.
• Youll operate within the set food cost for the respective Area / Outlet
• Youll direct the activities of food quality productivity and creativity to maintain and improve standards according to menus a la carte promotions and special requirement.
• Youll be capable of deciding the level of authority and responsibility that can be delegated.
• Youll carry out a firm and fair employee treatment policy.
• Youll be responsible for adequate management staff during operation.
• Youll conduct maintenance walkthroughs per the schedule and be aware of all equipment conditions in his area.
• You are responsible for the equipment provided and report technical issues.

Hygiene & Safety

• Youll ensures that the workplace and storage areas remain clean and tidy and the safety of consumable goods by always respecting HACCP regulations.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen according to HACCP guidelines.
• Youll respects the instructions and safety guidelines for the equipment used.
• Youll apply the hotels safety regulations (in case of fire etc).
• Youll responsible for proper HACCP documentation.
• Youll ensure that personal hygiene and HACCP compliance including documentation as per SFDA regulations is always up to the highest standard.
• Youll respects the hotels commitments to the sustainability program (saving energy recycling sorting waste etc).
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Qualifications :

• Vocational diploma in culinary arts.
• Minimum 10 years of total kitchen experience at least 3 years as a Sous Chef.
• 5 Star hotel experience is a must.
• Extensive knowledge of HACCP guidelines.
• Own Language and English written and verbal.

Additional Information :

Whats in it for you...

• The opportunity to join an innovative fastgrowing international group thats committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team thats very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Excellent discounts across the entire Ennismore family of brands.

SLS is part of Ennismore a creative hospitality company rooted in culture and community with a global collection of entrepreneurial and founderbuilt brands with purpose at their heart. Ennismore is a joint venture with Accor formed in 2021.

Remote Work :

No

Employment Type :

Fulltime