Head Baker

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• Manages the Pastry Team by supervising the function of the bakery, maintaining quality and consistency of production, and monitoring all culinary expenses.
• Maintains and sets sanitation, hygiene, and safety standards in the kitchen, ensures that culinary areas have established current standardized recipes, and devises new and innovative presentations and recipes for baked items. 
• Conducts training, coaching, mentoring, and all other necessary functions for the department.

• Graduate of a degree in Culinary Arts or a related discipline an asset.
• Minimum of five (5) years’ of culinary experience in a luxury hotel is an advantage.
• Strong leadership skills to manage, mentor and supervise colleagues, and an innovative approach to recipe development and presentation.
• Strong knowledge of the principles and practices within the Food & Beverage and Hospitality profession.