Head Baker

About the role

The Head Baker leads bakery operations at Rixos Hotels, ensuring the production of premium baked goods that meet the brand’s high culinary standards and delight guests.

Key responsibilities

• Oversee daily production of breads, pastries, viennoiseries, cakes and specialty desserts, maintaining quality, taste and freshness.
• Develop and maintain recipes, portion guidelines and standardized processes, and conduct regular quality checks.
• Create new bakery concepts, seasonal and themed products, collaborating with the Executive Chef and Pastry team.
• Lead, train and motivate the bakery team, manage scheduling, task assignments and performance evaluations.
• Plan production, manage inventory, place orders and coordinate with procurement to ensure cost efficiency and minimal waste.
• Ensure full compliance with HACCP, ISO and food safety regulations, maintaining hygiene and sanitation standards.
• Support sustainability initiatives by reducing waste and sourcing local, sustainable ingredients.
• Maintain production logs, cost control reports and assist in budgeting and performance reporting.

Required profile

• Culinary, Baking or Pastry Arts certification from a recognized institution.
• Minimum 5 years of professional baking experience, including at least 2 years in a leadership role within a luxury hotel or high‑end bakery.
• Strong technical expertise in artisanal bread‑making, viennoiserie and pastry production.
• Flexibility to work early mornings, weekends and public holidays.

Required skills

• Artisanal bread‑making
• Viennoiserie production
• Pastry and cake fabrication
• HACCP compliance
• ISO food safety standards