Job Summary
The Chief Baker is responsible for the overall Culinary Operations in the Bakery Department. He is to ensure a good working environment and employee relations throughout the kitchen and should be further responsible for the training and professional development of his kitchen staff. He is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates. He needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates
Key Responsibilities
- Plan in conjunction with the Executive Chef, activities, promotions, menu implementations according to the annual marketing plans
- Foster positive thinking and motivation within the kitchen by giving active assistance and advice on more effective ways of running the kitchen
- Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned
- Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensil
- Ensures compliance with food handling and sanitation standards
- Follows proper handling and right temperature of all food products
- Supervises Bakery's operation and ensures compliance with all MOHG policies, standards, and procedures
- Maintains purchasing, receiving and food storage standards
- Review and implement necessary maintenance of all kitchen equipment
- Observe and anticipates business volume and adjust kitchen’s inventories when necessary
- Develop and implement training plans for colleagues to develop critical skills such as culinary and customer service skills and to ensure that the team’s knowledge on kitchen safety is up to date and refreshed regularly
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- Provide leadership, training, and supervision to the team
- Participate and contribute actively to the development of the kitchen through business strategies discussions
- Plan and prepare the team’s duty roster on a weekly basis
- Constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting pre-determined quality standards
Key Requirements
- Minimum three (3) years of experience in a same capacity as Chief Baker in international luxury hotel groups
- Service-oriented team player with strong leadership and people skills
- Able to multi-task and work in a fast-paced environment
