Head Baker

POSITION SUMMARY:

In accordance with the policies, procedure and standards of Chroma Hospitality and Grafik Pine House Baguio, as the Head Baker you are responsible for overseeing the production of all baked goods in the bakery, of hotel and The Hay Diner. This role combines your technical baking expertise and management skills to ensure the consistent quality of products while leading a team of bakers and staff. You are responsible for managing the daily operations of the bakery, including the preparation, baking, and presentation of items, as well as overseeing inventory, cost control, and staff development.

In coordination with the Pastry Chef, you are responsible for overseeing and maintaining the integrity of the hotel's pastry/bread recipe management systems, ensuring accuracy in recipe costing, standardization, and compliance with brand guidelines. This includes regularly updating recipes, monitoring ingredient costs, and ensuring that portioning and preparation standards are consistently followed across all outlets. You will work closely with the F&B Service and procurement teams to optimize food costs while maintaining quality, and will leverage the system to drive efficiency, minimize waste, and enhance overall operational performance.

JOB DESCRIPTION

1. Culinary Arts and Techniques- Ability to understand and perform techniques necessary in the kitchen

• Oversee the preparation and baking of bread, pastries, cakes, cookies, and other baked goods, ensuring consistent quality and taste.

• Create and develop new recipes, experimenting with ingredients and techniques to expand the bakery's offerings.

• Ensure all baked goods meet the highest standards of flavor, texture, and presentation.

• Ensure products are baked on time and in the proper quantities to meet demand without overproducing.

• Experiment with new ingredients and techniques to create unique and appealing desserts.
• Collaborate with other chefs to ensure desserts pair well with the overall food menu.
• Use baking equipment such as ovens, mixers, and specialized pastry tools to prepare desserts and baked goods.
• Follow precise measurements and techniques for baking to achieve consistent results.
• Collaborate with management to develop seasonal or special bakery menus that align with customer preferences and market trends.
• Experiment with new flavors, ingredients, and baking techniques to offer unique and innovative baked goods.
• Ensure that baked goods are presented in a visually appealing manner to attract customers.

2. Food Quality- Ability to execute quality pastry products

• Monitor the production process to ensure consistency and the highest quality standards are maintained across all baked goods.

• Inspect finished products to ensure they meet presentation, flavor, and quality standards before they are sold.

• Implement corrective actions when quality issues arise and ensure consistency in every batch.

• Conduct regular taste tests and checks to ensure consistency in flavor and presentation.

3. Inventory & Cost Control- Ability to execute strategies or methods that controls costs in the kitchen

• Oversee inventory management for all baking ingredients, tools, and equipment, ensuring supplies are stocked and used efficiently.

• Place orders for ingredients, ensuring that products are fresh and within budget.

• Track and manage the expiration dates of ingredients and maintain proper storage to reduce waste.

• Keep accurate records of ingredient usage, waste, and inventory levels.

• Monitor food costs and work within budgetary constraints to ensure profitability.

• Control waste and minimize ingredient spoilage by optimizing production and storage techniques.

• Assist in setting pricing for baked goods based on ingredient costs, labor, and overhead.

4. Operation of Equipment- Ability to know and understand the use of equipment and maximize their usage

• You will do the overall planning of kitchen design to ensure space is
  maximized & safety

• Create & implement SOPs on the proper usage of all kitchen equipment

• Continuous updating and improvement to
  ensure all kitchens are operating at full capacity

5. Food Safety and Sanitation- Ability to ensure that food being served is up to standard for safety and sanitation

• You will update and engage on new training certifications offered outside the organization and cascade it within the organization

• Continues reviews of food safety management system based on the needs of properties

• Can do randoms food safety audit and give sanction in case standards are not being followed

• Co-creates new food safety and sanitation procedures for the benefit of the organization together with the corporate office.

6. Organization- Ability to organize kitchen procedures and processes necessary for task completion

• Approves overall planning & execution of events of property

• Creates a standardized step for the formation and creation of innovative recipes

• Meets regularly with the Executive Chef , Pastry Chef and Director of Food & Beverage to understand what is to be achieved.

• Works closely with Purchasing Department to ensure ingredients are of consistent quality.

• Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service.

7. Customer Handling - Ability to relate with customers that allows their needs to be addressed

• You will make effective strategies and SOPs of handling customer concerns based on informed decisions and guest experience.

• Handles communications or solutions that needs legal action

• Initiates regular proactive sessions on customer touchpoints to know more about customers

• Handles VVIP guests concerns

• Daily reviews guest comments / feedback and identifies their needs.

• Goes out to service area to meet guests and solicit feedback on quality of food and presentation.

8. Human Capital

• Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.

• Interviews applicants for Kitchen positions, and decides on appropriate action

• Train junior bakery staff and kitchen assistants, providing guidance on proper techniques and kitchen safety.

• Foster a positive working environment where bakery staff can learn and grow professionally.

• Monitor the performance of bakery staff and provide constructive feedback for improvement.

• Regularly solicits feedback from supervisors on performance of individual staff, and / or personally observes staff performance.

• Provides Kitchen Managers & Supervisors with feedback on performance in a constructive manner.

• Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner.

• Conducts training for Supervisors as well as general staff.

• Personally, drives training and development for whole division.

9. OTHER DUTIES

• COMPANY POLICIES and PROCEDURES: Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code and Rules and Regulations.

• ATTENDANCE: Adheres to the set procedures for attendance and timekeeping.

• COMMUNICATIONS: Attends meetings as required.

• LOST and FOUND: Fully aware of and comply with Lost and Found procedures at all times.

• EMERGENCY RESPONSE: Possesses full knowledge of emergency procedures and ensures all staff are aware them at all times.

• GROOMING and HYGIENE: Adheres to specified hygiene and personal appearance standards of the Resort.

• ENVIRONMENTAL AWARENESS: Is fully aware of and complies with the Resort's Environmental Policy and established rules and guidelines.

• GUIDING PRINCIPLES: Practices the Guiding Principles in day-to-day interaction

• Performs such other functions as may be delegated by management from time to time