Chief Baker

Job Description

1. Oversee and manage the overall operations of the assigned outlet, including staff supervision, duty roster preparation, scheduling of off days, annual leave and public holidays in accordance with company policies. Recommend suitable team members for promotion and ensure effective staff performance management, appraisal and succession planning within the established timelines.

2. Lead the creation and development of new dishes, menus and innovative food presentations across restaurants, banquet operations and specialty outlets. Continuously monitor local and global market trends, culinary developments and industry innovations to ensure the outlet remains competitive and aligned with current dining expectations.

3. Ensure consistent food quality, presentation and standardized recipes across all operations. Maintain the highest standards of hygiene, cleanliness, food safety and proper food handling practices while monitoring food costs and minimizing wastage to achieve departmental financial objectives.

4. Provide guidance and supervision to outlet team members on culinary techniques, grooming, professional conduct and operational standards. Attend Chef meetings and hotel-organized training programmes, while providing operational support to other outlets when required and remaining flexible for inter-outlet transfers based on business needs.

5. Ensure all recipes are properly standardized, documented and maintained in the hotel's recipe management system. Monitor compliance with established SOPs, operational procedures and company policies to maintain consistency, operational efficiency and service excellence.

Qualifications

• Diploma or Professional Certificate in Culinary Arts, Bakery & Pastry, or an equivalent qualification from a recognised institution.

• Minimum 5–8 years of relevant experience in Bakery operations, preferably within a 5-star hotel or luxury hospitality environment.

• Proven experience in leading and managing a Bakery team, with strong knowledge of bakery production, preparation techniques and operational management.

• Extensive knowledge of various bread, pastry, artisan bakery products, desserts and international bakery standards.

• Strong understanding of food safety, hygiene, sanitation standards, HACCP requirements and proper food handling procedures.

• Demonstrated ability to manage food costs, control wastage, monitor inventory and achieve departmental financial targets.

• Strong leadership, communication, interpersonal and team management skills, with the ability to train, coach and develop team members.

• Ability to develop new recipes, introduce innovative bakery products and maintain consistent quality, presentation and product standards.

• Proficient in developing, implementing and maintaining Standard Operating Procedures (SOPs) and ensuring compliance with hotel operational standards.

• Strong organisational, problem-solving and decision-making skills, with the ability to work effectively under pressure and meet operational deadlines.

• Good command of written and spoken English. Additional languages will be an advantage.

Additional Information