Head baker

SLS; Tabuk; On-site; SAR 60,000 - 100,000; Full time

Job summary

Join an innovative hospitality group as the Head Baker, where you'll lead a talented team in crafting exceptional baked goods. This role offers a unique opportunity to showcase your culinary expertise while ensuring quality and creativity in line with 5-star standards. You'll be responsible for recipe development, team training, and maintaining high hygiene standards, all within a dynamic and rewarding environment. If you're passionate about creating delightful culinary experiences and leading a dedicated team, this position is perfect for you.

Benefits

Competitive Salary

Development Opportunities

Discounts across Ennismore brands

Creative Work Environment

Qualifications

• 10+ years of kitchen experience with at least 3 years as Sous Chef.
• Extensive knowledge of HACCP guidelines and food safety.

Responsibilities

• Oversee baking operations ensuring high-quality and visually appealing products.
• Conduct daily quality control checks and manage kitchen staff effectively.

Skills

Culinary Arts

Team Management

Recipe Development

Quality Assurance

HACCP Knowledge

Food Presentation

Communication Skills

Education

Vocational Diploma in Culinary Arts

Job description

Job Description

Summary :

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

Brand & Strategic Leadership

• Provide innovation to the food and culinary offer through in-depth 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 management to support the development of the culinary concept, establish a compelling proposition, and define the product, including quality and cost.
• Create monthly reports on outlet and staff performance for submission to the Executive Chef.
• Ensure all proposed menus are accurately costed and monitored against budgets or business cases, updating them regularly.
• Conduct daily quality control and consistency checks to meet standards.
• Identify training needs within the kitchen staff and implement employee development and training programs.
• Participate in press and media interviews, photoshoots, and brand showcases.

People Management

• Share knowledge of food innovation and best practices within the culinary team.
• Attend and conduct training and development programs to improve performance and promote team growth.
• Communicate effectively with subordinates, superiors, and department heads.
• Understand and communicate job descriptions and responsibilities of all culinary staff.
• Attend daily briefings and maintain transparent communication.
• Coordinate the culinary team efficiently, setting deadlines and goals.
• Motivate the kitchen team to foster a strong, collaborative environment.
• Manage time effectively to meet deadlines.
• Coach and counsel subordinates effectively.
• Evaluate performance objectively and conduct periodic appraisals.
• Conduct daily line checks and quality control across the kitchen.
• Manage weekly schedules and vacation planning for the team.

Operations Management

• Implement and ensure compliance with all food policies and procedures.
• Train the service team on food presentation and storytelling.
• Achieve financial goals while maintaining high quality standards.
• Handle requisitions, stock control, and ensure FIFO inventory rotation.
• Maintain all kitchen equipment in proper working order.
• Follow preparation guidelines to minimize wastage.
• Maintain quality standards and compliance.
• Operate within set food cost parameters.
• Direct food quality, productivity, and creativity to meet standards and special requirements.
• Decide on delegation levels of authority and responsibility.
• Ensure fair and firm employee treatment.
• Manage staffing during operations effectively.
• Conduct maintenance walkthroughs and report technical issues.

Hygiene & Safety

• Ensure cleanliness and tidiness of the workplace and storage areas, respecting HACCP regulations.
• Establish and maintain high sanitation standards according to HACCP guidelines.
• Follow safety instructions and guidelines for equipment use.
• Implement hotel safety regulations, including fire safety.
• Maintain proper HACCP documentation.
• Ensure personal hygiene and HACCP compliance, including SFDA regulations.
• Support the hotel’s sustainability initiatives, including energy saving, recycling, and waste sorting.

Qualifications

• Vocational diploma in culinary arts.
• Minimum 10+ years of kitchen experience, with at least 3 years as a Sous Chef.
• Experience in 5-star hotels is mandatory.
• Extensive knowledge of HACCP guidelines.
• Proficiency in English and your own language (verbal and written).

Additional Information

What's in it for you...

• The opportunity to join an innovative, fast-growing, international group committed to building a global brand.
• A creative and rewarding work environment that challenges norms.
• Be part of a passionate team creating exceptional hospitality experiences and exploring new locations.
• Competitive package and development opportunities.
• Discounts across Ennismore brands.

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