Chief Baker

About the Employer and Location

This opportunity is located at Banana Island Resort Doha By Anantara, part of Anantara Hotels & Resorts, a prestigious global luxury hotel and resort brand inspired by Thai traditions and dedicated to authentic hospitality. Established in 2001 in Thailand, Anantara operates worldwide in stunning locations, offering careers that value warmth, generosity, and lasting guest impressions.

Primary Duties and Responsibilities

• Oversee and manage the bakery team to ensure smooth operations.
• Prepare and supervise the production of a variety of breads, pastries, cakes, and other baked delights.
• Create and introduce innovative recipes along with seasonal bakery specialties.
• Maintain uniform quality, flavor, and presentation standards in all baked products.
• Organize daily baking schedules aligned with business demands.
• Keep track of inventory, placing orders for bakery ingredients and supplies as required.
• Manage food costs effectively and implement waste reduction strategies.
• Adhere rigorously to food safety, hygiene, and HACCP standards throughout bakery operations.
• Conduct training, mentoring, and performance assessments for bakery personnel.
• Ensure maintenance of bakery equipment and uphold cleanliness and organization in the workspace.
• Collaborate with other kitchen departments to support banquets and special event catering.

Candidate Qualifications

• Possession of a diploma or degree in Culinary Arts, Baking, or Pastry disciplines.
• Between 4 to 8 years of experience in bakery roles, particularly with demonstrated leadership within hotels, resorts, or commercial bakeries.
• Proficient knowledge of artisan bread making, laminated doughs, pastries, and advanced baking techniques.
• Strong leadership, communication, and organizational capabilities.
• Well-versed in food safety protocols and HACCP compliance.

Key Skills

• Production of bread and pastry items.
• Leading and managing bakery teams.
• Development of bakery menus and recipes.
• Inventory management and cost control in bakery operations.
• Implementing quality assurance standards.
• Effective time management.
• Ensuring food safety compliance.
• Analytical problem-solving in bakery production.