Chief Baker

Role Summary

The Chief Baker is responsible for ensuring that bakery and dough production consistently meets the highest standards of quality, service, and hygiene across the kitchen operation, in line with management expectations.

Key Responsibilities

This role leads the planning and coordination of bakery production for restaurant and banquet service, overseeing the team and making sure all outputs are delivered accurately and on time.

• Organize bakery and dough production in detail for restaurant and banquet operations, including the duties assigned to supervised associates.
• Verify all pre-service and banquet setups and ensure timing during service keeps food quality at the required level.
• Review taste, temperature, freshness, and presentation of all prepared items on an ongoing basis.
• Enforce consistent presentation, garnish, and visual standards for every dish produced.
• Apply portion control based on recipe cards and butcher testing, while keeping waste and spoilage to a minimum.
• Inspect storage areas and refrigeration units and ensure leftovers are stored and reused correctly.
• Maintain smooth communication between kitchens and other departments.
• Coordinate with receiving and storeroom teams to confirm incoming goods meet hotel quality standards and specifications.
• Supervise tasting sessions and confirm set-ups are ready before operations begin.
• Attend weekly meetings with the Executive Pastry Chef and other departmental meetings as needed to review business plans and progress.
• Keep recipe cards updated and support menu planning for promotions.

Hygiene, Sanitation, and Equipment Care

• Take responsibility for the cleanliness and hygiene of all kitchen areas, including the associate kitchen and restaurant kitchen.
• Work with the Chief Steward on planning and carrying out equipment delivery and cleanliness.
• Inspect all machinery, ensure correct use and maintenance, and follow up on engineering work orders when required.
• Report misuse of equipment and support disciplinary action where necessary.
• Ensure all kitchen and stewarding associates follow grooming, hygiene, sanitation, and food-handling procedures.
• Confirm that work surfaces, tools, and utensils are cleaned and sanitized according to FSMS requirements.
• Check that refrigerators, freezers, ceilings, walls, floors, shelving, drawers, and under-counter units remain clean, fresh, and properly dated.
• Coordinate with the Chief Steward to ensure exhaust hoods, ovens, stoves, salamanders, freezers, steamers, filters, pans, Bain Marie units, and other equipment are cleaned daily.

Leadership and Administration

• Report operational and team matters to the Executive Pastry Chef and Executive Sous Chef.
• Recommend associates for promotion subject to approval from the Executive Pastry Chef / Executive Chef.
• Conduct regular one-to-one discussions, appraisals, and performance reviews to support succession planning.
• Monitor staff schedules, leave plans, lieu days, and requests.
• Lead section and departmental meetings.
• Handle the daily calling process.
• Escalate guest or operational complaints to the Executive Pastry Chef.
• Ensure efficient operation of the bakery production areas.
• Deliver training sessions to build associate skills and introduce new menu items.
• Oversee orientation for new joiners.
• Make sure associates understand hotel rules, regulations, fire safety, emergency procedures, and hygiene standards.

Cost Control

• Support the management of expenditure, purchases, and requisitions within approved budget limits.
• Help maintain the food gross profit target set by the hotel.
• Control portioning, serving, requisitions, and receiving to reduce wastage and improve efficiency.

General Expectations

• Follow company policies and standards at all times.
• Accept other reasonable tasks beyond the core duties of the role when needed.
• Act as a brand ambassador and protect the integrity and clarity of the brand.
• Model the organization’s culture, vision, mission, principles, and culture characteristics.
• Adopt new technology and equipment where it improves productivity and removes unnecessary work.

Confidentiality

The role involves access to confidential company, guest, and associate information. All such information must remain private and must not be shared outside the company, guests, and associates unless specifically authorized.

Health and Safety

• Work in line with all applicable health and safety procedures and safe working practices.
• Wear protective clothing provided or recommended by the company when required.
• Report building, plant, or equipment defects according to hotel procedures.
• Immediately report any accidents involving associates, guests, or visitors using the correct process.
• Attend mandatory fire, health, and safety training and comply with all related rules.
• Remain familiar with department regulations, risk assessments, hotel fire and bomb procedures, and food safety procedures.

Additional Information

This position is based in Doha, Qatar and is a full-time, on-site role.