Head Baker

29 أغسطس، 2022

0 5 3 دقائق

Head Baker

الوصف الوظيفي

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description

• To assist the Executive Pastry Chef in the daily operation of the Bakery Kitchen. The Chief baker requires good leadership qualities, organizational and administrative talent, and is fully responsible for their outlet operation.

• Preparation and presentation of variety of Asian, Arabic and European quality breads and breakfast pastries.

• To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.

• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

• Ensure that training on a one-to-one basis has been carried out and comprehended as per the monthly training plan.

• To check the incoming produce, ensuring that all food merchandise is in accurate with order sheet, receiving records and purchasing specifications.

• Any other duties as may reasonably be requested by the management.

• To maximize colleagues productivity, morale and consistently maintain discipline following hotel guidelines.

Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
Take responsibility for asset management of all outlet property and facilities.
Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
Promote positive inter-departmental relations through candid communication and cooperation.
Maintain and oversee adherence to departmental checklists and cleaning schedules
Maintain food safety and protection, to include dating, proper storage and rotation, etc.
To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Pastry Chef and Executive Chefs in an accurate and punctual manner.
To develop menus and set standard recipes (as per SOPs) which allow the section to run at an acceptable food cost, thereby satisfying guest needs and expectations.
To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
Identifies Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
Plans and implements effective food promotions in co-ordination with the Chefs office.
To respond to change in the departmental function as dictated by the industry, company or hotel.