Head Baker

Raffles Al Areen Palace Bahrain Ability to handle multiple tasks as well as busy banqueting, outside catering & volume production with an eye to detail and presentation. Preparation and presentation of variety of Asian, Arabic and European quality breads and breakfast pastries Provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues. Report accidents and sickness immediately to the Executive Sous Chef, with clear and concise updates if required. A record to be made in the kitchen logbook. Inform and keep the Pastry Chef up to date on challenges and irregularities and recommend courses of action. Respond to change positively, in the departmental function as dictated by the industry, company or hotel. Stay up to date with latest culinary trends and create ideas to improve quality and lower production costs. Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them. Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation. Maintain a complete understanding of and adhere to the company’s policy on Safety Procedures and Practices. Liaise with the Stewarding Team Leader in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges. Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. Ensure all “quality ingredients” are accurately ordered, received, and stored following F.I.F.O. rotation. Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximising. Productivity and minimizing waste, to support the Culinary Team achieve its financial goals-targets. Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace. Perform any duties and special projects as requested by the Executive Chef whether in your own department or any other department in the resort. Assist the storeroom Receiving Finance Assistant in reviewing the quality of goods received. Perform daily storeroom inspections of all walk-in refrigerators, reach-ins & dry stores to ensure that proper rotation of food is adhered to. Ensures that all the required food transfers are completed to the appropriate outlet/department.

Specialized in artisan vinnoiserie, French bakery, Bread Proven experience as a Head Baker or similar role in a high-end bakery, patisserie, or hotel environment. Extensive knowledge of bread and pastry production techniques, including sourdough, laminated dough, and cake baking, as well as decorating and finishing skills. Strong leadership and team management abilities, with a track record of inspiring and motivating staff to achieve outstanding results. Excellent organizational and multitasking skills, with the ability to prioritize tasks and manage time effectively in a fast-paced environment. Creativity and innovation in recipe development and menu planning, with a keen eye for detail and aesthetics. Exceptional communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels. Commitment to upholding high standards of quality, hygiene, and safety in bakery operations. Flexibility to work early mornings, late evenings, weekends, and holidays as required by the demands of the job. A degree or diploma in Culinary Arts, Baking and Pastry, or a related field is preferred.

Ability to handle multiple tasks as well as busy banqueting, outside catering & volume production with an eye to detail and presentation. Preparation and presentation of variety of Asian, Arabic and European quality breads and breakfast pastries. Provide performance feedback and discuss any areas for fine tuning/development – and highlight areas of strength to colleagues. Report accidents and sickness immediately to the Executive Sous Chef, with clear and concise updates if required. A record to be made in the kitchen logbook. Inform and keep the Pastry Chef up to date on challenges and irregularities and recommend courses of action. Respond to change positively, in the departmental function as dictated by the industry, company or hotel. Stay up to date with latest culinary trends and create ideas to improve quality and lower production costs. Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them. Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation. Maintain a complete understanding of and adhere to the company’s policy on Safety Procedures and Practices. Liaise with the Stewarding Team Leader in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges. Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. Ensure all “quality ingredients” are accurately ordered, received, and stored following F.I.F.O. rotation. Ensure all “quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximising. Productivity and minimizing waste, to support the Culinary Team achieve its financial goals-targets. Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace. Perform any duties and special projects as requested by the Executive Chef whether in your own department or any other department in the resort. Assist the storeroom Receiving Finance Assistant in reviewing the quality of goods received. Perform daily storeroom inspections of all walk-in refrigerators, reach-ins & dry stores to ensure that proper rotation of food is adhered to. Ensures that all the required food transfers are completed to the appropriate outlet/department.