Chief Head Baker

Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.   

As the Chief Head Baker at Fairmont Mumbai, you will lead our bakery department with creativity, precision, and passion. Your role will involve overseeing all aspects of bread and pastry production, ensuring the highest quality standards are met while maintaining efficiency and consistency. You will inspire and mentor a team of talented bakers, driving innovation, and delivering exceptional baked goods that delight our guests.

Responsibilities:

1. Lead and manage the bakery department, including bread, pastry, and dessert production, in alignment with the hotel's culinary standards and goals.
2. Develop and execute creative and innovative recipes for bread, pastries, and desserts, while considering guest preferences, dietary restrictions, and seasonal ingredients.
3. Ensure the highest standards of quality, taste, and presentation are consistently achieved across all baked goods produced in the bakery.
4. Manage inventory, ordering, and stock control for bakery ingredients and supplies, ensuring optimal levels are maintained while minimizing waste.
5. Train, mentor, and supervise bakery staff, providing ongoing coaching and development to foster a culture of continuous improvement and excellence.
6. Collaborate with other departments, such as the pastry, kitchen, and food and beverage teams, to coordinate menu offerings, special events, and promotions.
7. Implement and maintain strict hygiene, sanitation, and safety standards in the bakery, adhering to all relevant regulations and guidelines.
8. Monitor bakery performance metrics, such as production efficiency, cost control, and guest satisfaction, and implement corrective actions as needed to achieve targets.
9. Stay updated on industry trends, techniques, and best practices in baking and pastry arts, and incorporate relevant innovations into the hotel's bakery operations.
10. Represent the hotel's bakery department professionally in interactions with guests, suppliers, and other stakeholders, fostering positive relationships and promoting the hotel's culinary excellence.

1. Proven experience as a Head Baker, Pastry Chef, or similar role in a high-end bakery, patisserie, or hotel environment.
2. Extensive knowledge of bread and pastry production techniques, including sourdough, laminated dough, and cake baking, as well as decorating and finishing skills.
3. Strong leadership and team management abilities, with a track record of inspiring and motivating staff to achieve outstanding results.
4. Excellent organizational and multitasking skills, with the ability to prioritize tasks and manage time effectively in a fast-paced environment.
5. Creativity and innovation in recipe development and menu planning, with a keen eye for detail and aesthetics.
6. Exceptional communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.
7. Commitment to upholding high standards of quality, hygiene, and safety in bakery operations.
8. Flexibility to work early mornings, late evenings, weekends, and holidays as required by the demands of the job.
9. A degree or diploma in Culinary Arts, Baking and Pastry, or a related field is preferred. 

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.