Chef ofertas em França

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.

• 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.

• 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.

• 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).

• 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.