Chief Baker

About Anantara Hotels & Resorts

Banana Island Resort Doha by Anantara represents the global luxury brand rooted in Thai culture, emphasizing authentic hospitality. Founded in 2001 in Thailand, Anantara has expanded worldwide, offering memorable experiences in captivating destinations such as pristine beaches, private islands, ancient sites, and vibrant cities. The brand values passion for generosity, warmth, and heartfelt service, providing expansive career opportunities.

Key Responsibilities

• Provide leadership and supervision for the bakery team to ensure smooth operations.
• Manage the preparation and production of a variety of bakery products, including breads, pastries, and cakes.
• Innovate by creating new recipes and seasonal bakery selections.
• Maintain consistent quality, flavor, and presentation standards for all baked goods.
• Organize and plan daily production schedules aligned with business demands.
• Oversee inventory management and procurement of bakery ingredients and supplies.
• Implement cost controls to reduce waste and manage food costs effectively.
• Ensure adherence to food safety, hygiene standards, and HACCP regulations.
• Train, mentor, and assess the performance of bakery personnel.
• Maintain bakery equipment and guarantee a clean, orderly work environment.
• Collaborate with other kitchen departments for banquets and special occasion events.

Qualifications

• Diploma or degree in Culinary Arts, Baking, or Pastry disciplines.
• Between 4 to 8 years of experience in bakery, including leadership roles within hotels, resorts, or commercial bakeries.
• Comprehensive knowledge of artisan bread making, laminated dough techniques, pastries, and general baking practices.
• Strong leadership abilities combined with effective communication and organizational skills.
• Understanding of food safety standards and HACCP compliance.

Skills Required

• Expertise in bread and pastry production.
• Proven team leadership and management capabilities.
• Experience in menu creation and recipe development.
• Inventory oversight and food cost control proficiency.
• Commitment to quality assurance and time management.
• Compliance with food safety protocols and problem-solving skills.