Head Baker - Regent Kuala Lumpur (Pre-Opening)

InterContinental Hotels Group; Kuala Lumpur; On-site; MYR 72,000 - 96,000; Full time

Job summary

InterContinental Hotels Group in Kuala Lumpur is seeking a skilled bakery professional to lead production of breads and pastries for a luxury hotel. You will train and develop the bakery team, ensuring high standards of quality, presentation and safety while coordinating with culinary and service teams.

The role requires strong knowledge of breads, doughs and pastries, HACCP and cost-conscious menu creation, with at least 6 years in premium hotel or high-quality restaurant environments.

Qualifications

• Degree or diploma in Culinary Arts, Pastry Arts, Hotel and Restaurant Management or related field.
• Preferably 6 years' bakery experience in a luxury hotel or high-quality restaurant environment, including supervision as baker and supervisor.
• Fluent English; other languages an advantage.
• Strong knowledge of breads, doughs and pastries, and kitchen and baking techniques with emphasis on quality, presentation and flavour.
• Sound knowledge of food service, sanitation standards, food safety regulations and HACCP guidelines.
• Working knowledge of recipe costing and menu writing.
• Understanding of F&B and hospitality profession principles and practices.
• Sufficient time spent in all sections of the Culinary Department.

Responsibilities

• Prepare and deliver an induction programme for new team members.
• Maintain a comprehensive set of bakery standards and oversee their implementation.
• Ensure a training needs analysis is carried out for the bakery team and that training programmes are designed and delivered.
• Coach and counsel team members, providing constructive feedback to enhance performance.
• Communicate regularly with the team and maintain good working relationships.
• Oversee the bakery production line including breads and pastries.
• Follow HACCP guidelines and ensure FSMS compliance.
• Coordinate with restaurants, banqueting and food production teams.

Education

Degree or diploma in Culinary Arts, Pastry Arts, Hotel and Restaurant Management or related field

Job description

YOUR DAY TO DAY

People

• Prepare and deliver a detailed induction programme for new team members
• Help maintain a comprehensive, current and guest-focused set of bakery standards and procedures, and oversee their implementation
• Ensure a training needs analysis is carried out for the bakery team, and that training programmes are designed and delivered to meet those needs
• Coach, counsel and, where required, discipline team members, giving constructive feedback to enhance performance
• Communicate regularly with the team and maintain good working relationships

Financial

• Ensure the bakery's food cost stays in line with budget, including kitchen operating supplies and kitchen energy costs
• Estimate baking needs, requisition adequate supplies, take inventory, and keep accurate records of products made and used

Guest Experience

• Prepare and produce a full range of bakery and specialty products, including pastries, cakes, pies, muffins, breads, puddings, parfaits, frostings, cookies and rolls
• Bake all items for the menu and catered events, following standardised recipes
• Oversee the full bread and pastry production line
• Observe sales floor and back stock conditions, making sure presentation and freshness meet Regent standards
• Requisition supply items from the storerooms as needed

Responsible Business

• Follow HACCP guidelines and ensure all colleagues comply with them
• Take care of the hotel's Food Safety Management System (FSMS), ensuring compliance with all local and IHG food safety audits throughout the year
• Receive food and material suppliers by appointment only, and do not entertain unannounced visits

Accountabilities

• Coordinates in detail with the restaurants, banqueting and food production teams, and assigns specific duties to all bakery team members
• Consistent quality and food safety across the bakery's breads, pastries and baked goods
• Bakery food cost and supplies managed within budget

WHAT WE NEED FROM YOU

To thrive in this role and bring poise and precision to the guest journey, you'll need:

• Degree or diploma in Culinary Arts, Pastry Arts, Hotel and Restaurant Management or a related field, preferably from a recognised hospitality or culinary school
• Preferably 6 years' bakery experience in a luxury hotel or high-quality restaurant environment, such as Michelin-starred or equivalent, including previous experience as a baker and as a supervisor in a related role
• Strong knowledge of breads, doughs and pastries, and of kitchen and baking techniques, with a commitment to high-quality products, presentation and flavour
• Sound knowledge of food service and sanitation standards, food safety regulations and HACCP guidelines, including general workplace health and safety
• Working knowledge of recipe costing and menu writing
• Good understanding of the principles and practices of the Food & Beverage and hospitality profession
• Sufficient time spent in all the necessary sections of the Culinary Department
• Fluent English required; other languages an advantage

This position is only open to Malaysian citizens, permanent residents and spouse visa holders with the legal right to work in Malaysia.