Head Baker

About the role

We are seeking a dynamic Head Baker to lead the bakery operations at our Desert Islands Resort & Spa. The successful candidate will oversee daily kitchen activities, ensure the highest standards of food quality, and inspire a team of culinary professionals in a luxury hospitality environment.

Key responsibilities

• Lead and supervise all bakery and kitchen operations within the assigned outlet.
• Plan, prepare, and execute high‑quality baked goods and menus that meet brand standards and guest expectations.
• Ensure continuous compliance with HACCP, food safety, hygiene, and sanitation standards.
• Monitor food quality, consistency, presentation, and portion control.
• Manage food costs, inventory, and waste to achieve departmental targets.
• Collaborate with the Executive Chef on menu development, seasonal offerings, and special promotions.
• Train, mentor, and develop the kitchen team to maintain high performance and engagement.
• Coordinate with Stewarding and Engineering to ensure proper maintenance of kitchen equipment.
• Monitor guest feedback and implement improvements to enhance the overall dining experience.

Required profile

• Proven experience as a Chef de Cuisine, Sous Chef, or senior baker in a luxury hotel, resort, or upscale restaurant.
• Formal culinary qualification or equivalent professional training.
• Strong leadership, communication, and team‑management abilities.
• Excellent organizational skills with the capacity to manage high‑volume service.
• Creative, detail‑oriented, and passionate about delivering exceptional cuisine.
• Flexibility to work shifts, weekends, and public holidays.

Required skills

• HACCP
• Food safety
• Hygiene
• Sanitation
• Cost control
• Inventory management