وصف الوظيفة
Role Overview
Chief Baker at Banana Island Resort Doha by Anantara, a luxury hotel and resort brand rooted in Thai culture offering authentic hospitality across captivating global locations.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand founded in 2001 in Thailand. The company has expanded worldwide, welcoming guests across pristine beaches, private islands, ancient sites, and vibrant cities. The brand embodies freedom, movement, and harmony, inspired by the Sanskrit word meaning "without end," and is committed to generosity, warmth, and heartfelt hospitality.
Role Purpose
Lead the bakery operation to produce consistent, high-quality breads, pastries, cakes, and baked goods while managing the bakery team, controlling costs, and ensuring compliance with food safety and hygiene standards.
Key Responsibilities
Team Leadership & Development
- Lead and supervise the bakery team.
- Train, mentor, and evaluate bakery staff.
Production & Recipe Development
- Prepare and oversee the production of breads, pastries, cakes, and other baked goods.
- Develop new recipes and seasonal bakery items.
- Ensure consistent product quality, taste, and presentation.
Planning & Operations
- Plan daily production schedules based on business needs.
- Maintain bakery equipment and ensure a clean, organized work environment.
- Coordinate with other kitchen departments for banquets and special events.
Inventory & Cost Management
- Monitor inventory and order bakery ingredients and supplies.
- Control food costs and minimize waste.
Compliance & Safety
- Ensure compliance with food safety, hygiene, and HACCP standards.
Qualifications & Experience
- Diploma or degree in Culinary Arts, Baking, or Pastry.
- 4–8 years of bakery experience, with leadership experience in a hotel, resort, or commercial bakery.
- Strong knowledge of artisan breads, laminated doughs, pastries, and baking techniques.
- Knowledge of food safety and HACCP procedures.
Skills & Competencies
- Bread and pastry production.
- Team leadership.
- Menu and recipe development.
- Inventory and cost control.
- Quality assurance.
- Time management.
- Food safety compliance.
- Problem-solving.
- Leadership, communication, and organizational skills.