Baker - Raffles & Fairmont The Red Sea.

RAFFLES THE RED SEA • Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section. • Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality. • Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards. • Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines. • Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods. • Assist with ordering, receiving, and proper storage of bakery materials and ingredients. • Minimize and control wastage through accurate production planning, portion control, and proper storage practices. • Maintain effective quality and quantity control of bakery production. • Assist in creating and developing new bakery products in line with the hotel's culinary standards. • Set up bread and bakery displays when required, ensuring attractive and consistent presentation. • Maintain a clean, organized, and professional working environment at all times. • Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained. • Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef. • Assist in training bakery colleagues to maintain and continuously improve production and quality standards. • Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager. • Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. • Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef. • Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn. • Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.

• Previous experience in a bakery or pastry kitchen is preferred. • Knowledge of bread production, bakery techniques, ingredients, and equipment. • Knowledge of food hygiene, sanitation, and food safety standards. • Ability to follow recipes, production specifications, and established procedures accurately. • Ability to work efficiently in a high-volume luxury hospitality environment. • Ability to maintain consistent quality and presentation standards. • Basic knowledge of inventory, storage, production planning, and waste control. • Ability to communicate effectively with colleagues and supervisors. • Culinary or bakery training or certification is preferred.   • Previous experience in a luxury hotel or resort environment is preferred. • Ability to work flexible shifts, including early mornings, weekends, and public holidays. • Ability to work under pressure while maintaining quality and efficiency. • Professional appearance, positive attitude, and strong work ethic are required. • Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness. • Willingness to participate in training and continuous professional development. • Ability to perform additional duties or special assignments as required by management.

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section. • Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality. • Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards. • Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines. • Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods. • Assist with ordering, receiving, and proper storage of bakery materials and ingredients. • Minimize and control wastage through accurate production planning, portion control, and proper storage practices. • Maintain effective quality and quantity control of bakery production. • Assist in creating and developing new bakery products in line with the hotel's culinary standards. • Set up bread and bakery displays when required, ensuring attractive and consistent presentation. • Maintain a clean, organized, and professional working environment at all times. • Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained. • Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef. • Assist in training bakery colleagues to maintain and continuously improve production and quality standards. • Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager. • Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. • Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef. • Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn. • Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.