Baker Kimpton

- Sourdough: Advanced knowledge of sourdough baking and fermentation management.

- French Baking: Experience with typical French bread (baguette, pain de campagne, etc.).

- Italian Baking: Experience with traditional Italian bread (ciabatta, Tuscan bread, panettone).

- International Baking: Knowledge of international breads (German, naan, Arabic).

- Puff Pastry: Mastery of techniques for croissants and other puff pastry products.

- Special Doughs: Experience with high-hydration, whole grain, and gluten-free doughs.

- Baking and Ovens: Skills in using wood-fired, steam, and conventional ovens.

- Fermentation: Optimization of fermentation times to achieve the best flavor and texture.

- Decoration and Presentation: Competence in decorating and enhancing the final appearance of products.

- Sweet Doughs: Experience with brioche, Danish, and other leavened sweet doughs.

- Creativity and Innovation: Ability to introduce new products and techniques to remain up to date with trends.

- Resource and Cost Management: Control of efficiency in production and cost management.

Morning Routine

Early Start: Begin the day early to prepare fresh baked goods for breakfast service.

Preparation and Setup: Organize the workstation, ensuring all tools and ingredients are ready for use.

Production

Baking: Prepare and bake a variety of items such as bread, pastries, cakes, and other baked goods.

Recipe Execution: Follow established recipes and techniques to ensure consistency and quality.

Special Orders: Handle special requests and custom orders for events or specific guest preferences.

Quality Control

Tasting and Testing: Regularly taste products to ensure they meet the highest quality standards.

Presentation: Focus on the aesthetic appeal of baked goods, ensuring they are beautifully presented for display and service.

Collaboration

Team Coordination: Work closely with other kitchen staff, including pastry chefs and other bakers, to coordinate efforts and maintain a smooth workflow.

Event Planning: Collaborate with the events team to create special baked goods for events like weddings, conferences, and holidays.

Customer Interaction

Guest Engagement: Occasionally interact with guests, offering tastings or taking feedback on baked goods.

Feedback Collection: Gather feedback from guests and colleagues to continuously improve products and services.

Administrative Tasks

Inventory Management: Keep track of ingredients and supplies, and manage orders to ensure a steady supply.

Documentation: Maintain detailed records of recipes, production schedules, and inventory.

Compliance: Ensure all activities comply with health and safety regulations.

Evening Wrap-Up

Cleaning and Maintenance: Clean and sanitize the workstation and equipment. Ensure everything is in order for the next day.

Review and Plan: Reflect on the day's work, review any feedback received, and plan for the next day's tasks.

Working as a Chef de Partie (Baker) in a luxury hotel is both creative and demanding, requiring a blend of technical skill, artistic flair, and excellent organizational abilities.

What we need from you