Head baker

SLS; Saudi Arabia; On-site; SAR 48,000 - 120,000; Full time

Job summary

An established industry player is seeking a Head Baker to lead baking operations in a luxurious resort. This pivotal role involves overseeing the production of exquisite baked goods, from bread to pastries, while ensuring the highest standards of quality and creativity. You will drive culinary innovation, manage a talented kitchen team, and maintain compliance with HACCP regulations. If you have a passion for baking and a wealth of experience in a 5-star environment, this is your opportunity to shine in a dynamic and rewarding setting.

Qualifications

• 10+ years of kitchen experience with at least 3 years as a Sous Chef.
• Extensive knowledge of HACCP guidelines and 5-star hotel experience.

Responsibilities

• Oversee baking operations ensuring high-quality production of baked goods.
• Manage kitchen staff, implement training programs, and ensure compliance with food policies.
• Create innovative menus and maintain quality standards across multiple outlets.

Skills

Culinary Innovation

Team Management

Quality Control

HACCP Compliance

Communication Skills

Education

Vocational diploma in culinary arts

Job description

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 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.
• Create a monthly report about the outlet and staff performance which will be submitted to the Executive chef.
• Ensure all proposed menus are 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.
• Identify training needs within Kitchen staff and implement employee development and training programs.
• 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.
• Communicate effectively with subordinates, immediate superiors, and department heads.
• Express clearly, listen, and absorb information.
• Understand the Job Descriptions and responsibilities of all culinary staff in the outlet or involved in the outlet.
• Attend daily briefings and keep communication transparent.
• Coordinate the culinary team in a timely manner and set deadlines and goals.
• Motivate a strong team amongst Kitchen staff.
• Manage time effectively by meeting deadlines on time.
• Coach and counsel subordinates effectively.
• Evaluate objectively the performance of Kitchen staff and conduct periodic appraisals.
• Conduct daily line checks and quality control through the whole kitchen team and food options.
• Be responsible for the weekly schedule as well as vacation planning of the team.

Operations Management

• Implement all the food policies and procedures in the kitchen and ensure compliance.
• Train the service team on the stories and presentation of food.
• Achieve financial goals while maintaining the highest quality.
• Order requisitions, control stock, and ensure sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Maintain and ensure good working order of all equipment.
• Follow the guidelines and preparation processes to the letter, minimizing wastage.
• Identify and control quality standards and compliance.
• Operate within the set food cost for the respective Area / Outlet.
• Direct the activities of food quality, productivity, and creativity to maintain and improve standards according to menus, a la carte, promotions, and special requirements.
• Decide the level of authority and responsibility that can be delegated.
• Carry out a firm and fair employee treatment policy.
• Manage adequate staff during operation.
• Conduct maintenance walkthroughs per the schedule and be aware of all equipment conditions in the area.
• Be responsible for the equipment provided and report technical issues.
• Ensure that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
• Establish and maintain high sanitation standards in the Kitchen, according to HACCP guidelines.
• Respect the instructions and safety guidelines for the equipment used.
• Apply the hotel's safety regulations (in case of fire etc).
• Be responsible for proper HACCP documentation.
• Ensure that personal hygiene and HACCP compliance including documentation as per SFDA regulations is always up to the highest standard.
• Respect the hotel's commitments to the sustainability program (saving energy, recycling, sorting waste etc).

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.