Head Baker

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

The Head Baker is responsible for leading the bakery operations and ensuring the consistent production of exceptional baked goods that reflect the premium culinary standards of Rixos Hotels. This role oversees the entire baking process—from planning and recipe development to production, presentation, and quality control. The Head Baker supervises and trains the bakery team, ensures compliance with hygiene and safety standards, manages inventory efficiently, and drives creativity and innovation across the bakery offering. 

The ideal candidate demonstrates strong leadership, creativity, and technical expertise, ensuring every baked item contributes to the brand’s culinary excellence and guest satisfaction. 

Key Responsibilities 

Production & Quality Excellence 

• Oversee the daily production of all bakery items, including breads, pastries, viennoiseries, cakes, and specialty desserts. 

• Ensure all products meet Rixos quality standards for taste, texture, appearance, and freshness. 

• Develop and maintain recipes, portion guidelines, and standardized production processes. 

• Supervise the preparation, baking, finishing, and presentation of all baked items. 

• Conduct regular quality checks to ensure consistency and excellence across all bakery offerings. 

Menu Development & Innovation 

• Create and introduce new bakery concepts, seasonal products, and themed offerings aligned with brand identity and guest preferences. 

• Collaborate with the Executive Chef and Pastry team to develop creative menus and enhance the bakery’s product range. 

• Stay current with global bakery trends, techniques, and ingredients to continuously elevate the property’s bakery experience. 

• Incorporate sustainable and locally sourced ingredients wherever possible. 

Team Leadership & Training 

• Lead, supervise, and motivate the bakery team to achieve operational excellence. 

• Conduct training and skill development programs to enhance team knowledge and technical performance. 

• Foster a culture of creativity, respect, collaboration, and accountability within the bakery team. 

• Manage scheduling, task assignments, and performance evaluations in coordination with the Executive Chef. 

Operational & Inventory Management 

• Manage daily production planning based on forecasts and outlet requirements. 

• Ensure optimal use of ingredients and materials to minimize waste and maintain cost efficiency. 

• Monitor stock levels, manage inventory, and place orders to maintain consistent supply. 

• Liaise with procurement and suppliers to ensure timely delivery and high-quality ingredients. 

• Maintain equipment in excellent working condition and coordinate with Engineering for preventive maintenance and repairs. 

Health, Safety & Hygiene Compliance 

• Guarantee full compliance with HACCP, ISO, and food safety regulations. 

• Oversee proper storage, labeling, and handling of ingredients to prevent contamination and spoilage. 

• Maintain the cleanliness, organization, and sanitation of all bakery areas and equipment. 

• Conduct regular hygiene audits and staff briefings to reinforce safety practices. 

Sustainability & Corporate Responsibility 

• Support Rixos’ sustainability initiatives by reducing food waste, managing resources efficiently, and promoting eco-friendly baking practices. 

• Source local and sustainable ingredients whenever feasible. 

• Contribute to the property’s ESG (Environmental, Social, and Governance) and CSR (Corporate Social Responsibility) objectives. 

Administration & Reporting 

• Maintain accurate production logs, temperature records, and cost control reports. 

• Support in preparing budgets, cost analysis, and performance reports for the Executive Chef. 

• Participate in kitchen meetings and cross-departmental collaborations to ensure seamless service delivery. 

• Culinary, Baking, or Pastry Arts certification from a recognized institution. 

• Minimum 5 years of professional baking experience, with 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. 

• Requires flexibility for early morning starts, weekends, and public holidays.