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As a Baker Chef you will be completely responsible for directing, training, supervising, planning and coordinating bakery department, including any projects requested by the Executive Producer Culinary and Pastry Chef to ensure only the highest quality of bakery for our guests through meticulous consistency, taste and presentation of all dishes from his/her department.

Functional Accountabilities:

• In charge of the Bakery Kitchen production and oversees the day to day business as instructed, mise-en-place by outlet as per present standards as well as dispatching the same in the proper manner
• Supports Pastry section when needed due to high business levels
• Food requisition and control of stock items
• Run smoothly the day to day operation in Bakery kitchen
• Check that all the refrigerators are cleaned, set-up and plans for all the work station for the day and days ahead.
• Check and involve steward department in general cleanliness sanitation and staff personal cleanliness and hygiene
• Ensure that all the products have been delivered and to informs to purchasing of any short delivery and also to check if any products are not the standard of quality required
• Work closely with the heads of departments on determining the quantity of food purchased and prepared for daily business with a view to exercise the maximum control on wastage and achieve optimum profitability
• Sustain performance
• Checks on training for other cast members and signs off on the trainings
• Highly visible and will build relationships with regular and long staying guests
• Can use planning tools in relation to customer needs
• Incorporates customer information as part of strategy
• Responsive and genuine with customers
• Coach and inform his/her staff on any new menu, new method, and special events and follow up on any problems or situation that needs improvement
• Ensure that all the product have been delivered and to inform his supervisor of any short delivery and also to check if any products are not the standard of quality required
• Motivates others to provide quality standards

Qualification and Experience:

Essential:

• A total of 2-3 years Head Baker experience in a 5 * international environment
• High school Diploma

Desirable:

• Experience working in a multi-cultural environment
• Organized and well planned
• Able to work with speed and efficiency throughout maintaining positive attitude
• Basic Food hygiene and HACCP Overview trained

DAMAC Properties