Head Baker

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.