Head Baker

Job Summary

Required Qualifications

• •Ability to understand and perform techniques necessary in the kitchen
• •Ability to execute quality pastry products
• •Ability to execute strategies or methods that controls costs in the kitchen
• •Ability to know and understand the use of equipment and maximize their usage
• •Ability to ensure that food being served is up to standard for safety and sanitation
• •Ability to organize kitchen procedures and processes necessary for task completion
• •Ability to relate with customers that allows their needs to be addressed
• •Possesses full knowledge of emergency procedures

Desired Qualifications

• •Ability to create and develop new recipes, experimenting with ingredients and techniques to expand the bakery's offerings
• •Ability to experiment with new ingredients and techniques to create unique and appealing desserts
• •Ability to collaborate with other chefs to ensure desserts pair well with the overall food menu
• •Ability to collaborate with management to develop seasonal or special bakery menus that align with customer preferences and market trends
• •Ability to ensure that baked goods are presented in a visually appealing manner to attract customers
• •Ability to monitor the production process to ensure consistency and the highest quality standards are maintained across all baked goods
• •Ability to implement corrective actions when quality issues arise and ensure consistency in every batch
• •Ability to conduct regular taste tests and checks to ensure consistency in flavor and presentation
• •Ability to oversee inventory management for all baking ingredients, tools, and equipment, ensuring supplies are stocked and used efficiently
• •Ability to place orders for ingredients, ensuring that products are fresh and within budget
• •Ability to track and manage the expiration dates of ingredients and maintain proper storage to reduce waste
• •Ability to keep accurate records of ingredient usage, waste, and inventory levels
• •Ability to monitor food costs and work within budgetary constraints to ensure profitability
• •Ability to control waste and minimize ingredient spoilage by optimizing production and storage techniques
• •Ability to assist in setting pricing for baked goods based on ingredient costs, labor, and overhead
• •Ability to update and engage on new training certifications offered outside the organization and cascade it within the organization
• •Ability to conduct random food safety audit and give sanction in case standards are not being followed
• •Ability to co-create new food safety and sanitation procedures for the benefit of the organization together with the corporate office
• •Ability to approve overall planning & execution of events of property
• •Ability to create a standardized step for the formation and creation of innovative recipes
• •Ability to meet regularly with the Executive Chef, Pastry Chef and Director of Food & Beverage to understand what is to be achieved
• •Ability to work closely with Purchasing Department to ensure ingredients are of consistent quality
• •Ability to make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience
• •Ability to handle communications or solutions that needs legal action
• •Ability to initiate regular proactive sessions on customer touchpoints to know more about customers
• •Ability to handle VVIP guests concerns
• •Ability to go out to service area to meet guests and solicit feedback on quality of food and presentation
• •Ability to oversee staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability
• •Ability to interview applicants for Kitchen positions, and decides on appropriate action
• •Ability to train junior bakery staff and kitchen assistants, providing guidance on proper techniques and kitchen safety
• •Ability to foster a positive working environment where bakery staff can learn and grow professionally
• •Ability to monitor the performance of bakery staff and provide constructive feedback for improvement
• •Ability to regularly solicit feedback from supervisors on performance of individual staff, and / or personally observes staff performance
• •Ability to provide Kitchen Managers & Supervisors with feedback on performance in a constructive manner
• •Ability to identify training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner
• •Ability to conduct training for Supervisors as well as general staff
• •Ability to personally drive training and development for whole division