Head Baker

About Rixos Hotels

Founded in 2000 in Turkey, Rixos Hotels is a trailblazer of the 'ALL Inclusive, ALL Exclusive' hospitality concept. Guests experience utmost luxury combined with global culinary delights, engaging entertainment, extensive sports and fitness activities, wellness programs, and vibrant children and teen offerings. Each Rixos property embodies a blend of local culture, worldwide influences, and Turkish heritage within a luxurious environment.

Role Overview

The Head Baker leads the bakery operations, ensuring the consistent production of top-tier baked goods that embody Rixos' culinary excellence. This role spans overseeing planning, recipe development, production, presentation, and quality control. The Head Baker also trains and supervises the bakery team, enforces hygiene and safety standards, efficiently manages inventory, and fosters innovation in the bakery's offerings.

Key Responsibilities

• Manage daily bakery production, including a variety of breads, pastries, viennoiseries, cakes, and specialty desserts.
• Ensure all baked items uphold the Rixos quality standards in flavor, texture, appearance, and freshness.
• Establish and update recipes, portion controls, and standardized baking procedures.
• Oversee all phases of baking, from preparation to finishing and presentation.
• Perform regular quality inspections to maintain consistency throughout bakery products.
• Innovate by creating new bakery concepts, seasonal delights, and themed products aligned with brand identity and customer preferences.
• Collaborate closely with the Executive Chef and pastry chefs to enhance bakery menus.
• Stay informed about global baking trends, techniques, and ingredients to continuously improve the bakery experience.
• Integrate sustainable and locally sourced ingredients where possible.
• Lead, inspire, and oversee the bakery team to achieve high operational standards.
• Implement training initiatives to improve skills and technical knowledge among staff.
• Promote a workplace culture focused on creativity, respect, collaboration, and accountability.
• Handle scheduling, task delegation, and performance reviews in partnership with the Executive Chef.
• Plan daily production in line with forecasts and outlet demands.
• Optimize ingredient usage to reduce waste and control costs.
• Track inventory levels, manage stock, and coordinate ordering to guarantee ingredient availability.
• Work with procurement and suppliers to procure quality ingredients timely.
• Ensure equipment functionality and coordinate preventive maintenance and necessary repairs.
• Maintain strict adherence to HACCP, ISO, and food safety regulations.
• Oversee correct storage, labeling, and ingredient handling to avoid contamination.
• Keep bakery premises and equipment clean, organized, and sanitized.
• Conduct hygiene audits and safety briefings regularly.
• Champion sustainability by minimizing food waste, managing resources responsibly, and supporting eco-friendly baking practices.
• Source local and sustainable ingredients whenever feasible.
• Contribute actively to Environmental, Social, and Governance (ESG) and Corporate Social Responsibility (CSR) goals.
• Maintain meticulous production logs, temperature tracking, and cost control documentation.
• Assist with budgeting, cost evaluation, and performance reporting for management.
• Participate in kitchen and cross-departmental meetings to ensure smooth operations.

Qualifications

• Certified in Culinary, Baking, or Pastry Arts from an accredited institution.
• At least 5 years of experience in a professional baking environment with a minimum of 2 years in a leadership position within luxury hotels or upscale bakeries.
• Strong expertise in artisanal bread, viennoiserie, and pastry craft.
• Availability to work early mornings, weekends, and public holidays as required.