Senior Baker

Al Khozama Investment

PURPOSE OF DUTY:

The Senior Baker is instrumental in overseeing the bakery section, ensuring the production of high-quality bakery products that consistently exceed guest expectations. This role demands proficiency in various baking techniques and the ability to manage bakery operations efficiently.

JOB DUTIES AND RESPONSIBILITIES:

Food Production:
Produce a wide range of bakery items, ensuring high standards of taste and presentation are consistently achieved.
Manage the bakery's daily and weekly production schedules to align with the hotel's needs.
Assist in menu development and the introduction of new bakery products.

Standards & Procedures:
Uphold strict food safety and sanitation standards to ensure a clean working environment.
Ensure all bakery equipment is maintained and in good working condition.

Hygiene:
Maintain high standards of cleanliness and hygiene in all bakery areas.
Monitor and enforce personal hygiene and grooming standards among bakery staff.

Control:
Conduct inventory management to ensure essential ingredients are always available and used efficiently.
Control product usage to minimize waste and maximize cost-effectiveness.
Check and verify all deliveries to ensure that order specifications are met.

Staff Management & Communication:
Develop work schedules and assign tasks to bakery staff to ensure efficient operation.
Foster a collaborative and supportive environment, encouraging teamwork and professionalism.
Communicate effectively with kitchen management and other departments to ensure seamless operations. To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
Display exceptional behavior to create a positive work environment, and demonstrating a dedicated and professional approach to management

General:
Ensure guest satisfaction by overseeing the timely production and presentation of bakery items.
Take a leadership role in driving continuous improvement in bakery operations and product quality.
Engage actively in the financial management of the bakery section, aiming to improve profitability.

Administration:
To permanently follow SOP s, manual and recipes
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department.
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

HR & TRAINING:
Attend all training sessions related to Culinary & products Lead training and coaching sessions for bakery staff, enhancing their skills and promoting career growth.
Participate in continuous professional development courses such as Service Plus 2000 and Train the Trainer.

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JOB ROLE SPECIFICATIONS:

Experience:

Minimum of 5+ years of experience as a Baker or Senior Baker in a high-end bakery, luxury hotel, fine dining establishment, or artisan pastry shop.
Expertise in laminated dough techniques, including croissants, pain au chocolat, Danish pastries, brioche, kouign-amann, and puff pastry-based products.
Proven experience in large-scale production while maintaining artisanal quality and consistency.
Hands-on experience with fermentation techniques, proofing, and working with sourdough-based pastries.
Experience in ingredient selection, dough hydration levels, and balancing butter-to-flour ratios.
Previous experience in managing baking schedules, coordinating with pastry teams, and overseeing kitchen operations.

Qualifications:

Culinary diploma or degree in Baking, Pastry Arts, or Bread Making from a recognized institution.
Food Safety & Hygiene Certification (HACCP or equivalent) is mandatory.
Additional certifications in Artisan Bread Baking, Laminated Dough Mastery, or French Viennoiserie are highly desirable.

Skills:

Technical & Baking Expertise:
Mastery of laminated dough techniques, ensuring precise layering and flakiness.
Proficiency in butter temperature control, fermentation, and gluten development for superior texture and rise.
Strong understanding of yeast-based doughs, fermentation processes, and temperature control.
Experience working with levain (sourdough) and pre-ferments for enhanced flavor development.
Expertise in shaping, scoring, and baking various viennoiserie items to perfection.
Ability to produce high-volume viennoiserie while maintaining artisanal quality.
Experience with custom fillings, glazes, and modern variations of viennoiserie items.
Kitchen & Production Management:
Efficient mise en place and workflow organization to meet production deadlines.
Knowledge of baking science, troubleshooting dough inconsistencies, and adjusting hydration levels.
Familiarity with specialized baking equipment (laminators, proofers, deck ovens, and dough sheeters).
Ability to train and mentor junior bakers in viennoiserie techniques.
Experience with recipe standardization, cost control, and minimizing ingredient waste.
Communication & Leadership:
Strong ability to collaborate with pastry chefs, executive chefs, and F&B management to align with menu concepts.
Ability to coordinate with procurement teams to ensure high-quality ingredient sourcing.
Strong communication skills in English (Arabic is desirable) for working with diverse teams.

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