To assist the Executive Pastry Chef in establishing and maintaining the highest culinary standards in line with Raffles & Fairmont The Red Sea standards. Ensure the smooth and efficient operation of the Bakery section, maintain product quality and consistency, coordinate and deliver training for kitchen colleagues, motivate the team, and ensure all daily production requirements are met.
Report for duty punctually and wear the correct uniform at all times.
Assist the Executive Pastry Chef in supervising all colleagues working in the Bakery section.
Conduct daily and monthly team meetings and report operational updates to the Executive Pastry Chef.
Establish and maintain consistent bakery production standards in line with the hotel's quality expectations.
Utilize locally sourced and seasonal products whenever possible.
Inspect all fresh food deliveries daily to ensure quality standards are maintained.
Inspect food stores and refrigerated areas twice daily, ensuring proper storage, stock rotation, prevention of spoilage, and compliance with Health & Safety regulations.
Monitor daily food preparation, quality, quantities, inventory, portion control, and food costs.
Establish effective working methods and supervise daily operations to ensure consistent product quality and presentation.
Oversee daily bakery production and ensure all products meet the hotel's established quality and presentation standards.
Coordinate with the Chief Steward to maintain high standards of cleanliness throughout the Bakery kitchen, including machinery, equipment, floors, and refrigerators.
Prepare weekly duty rosters and review overtime, holidays, attendance, and staffing requirements with the Executive Pastry Chef.
Record accidents and sickness cases in the daily logbook and report incidents to the Executive Chef / Executive Pastry Chef.
Report machinery and equipment malfunctions promptly and follow up to ensure necessary repairs are completed.
Train colleagues on the correct and safe operation of kitchen equipment and machinery.
Ensure all kitchen colleagues comply with the hotel's personal hygiene policies and procedures.
Maintain the daily logbook and immediately report complaints or operational concerns to the Executive Chef / Executive Pastry Chef.
Complete material and mise-en-place checklists and ensure all production requirements are properly prepared.
Conduct daily inspections of the Bakery section to ensure tasks are completed correctly and according to established standards.
Review daily function sheets and coordinate bakery production requirements accordingly.
Ensure effective communication and proper handover of all relevant information between shifts.
Ensure adequate staffing coverage across all shifts, including night operations.
Plan and implement effective skills training programmes in coordination with the Training Manager and Departmental Trainers.
Maximize colleagues' productivity and morale while maintaining discipline in accordance with hotel policies and local labour legislation.
Conduct daily training sessions and maintain accurate training records.
Assist the Executive Pastry Chef in developing and standardizing bakery recipes to ensure consistent quality and effective food cost control.
Maximize team productivity and support effective workforce planning to control payroll costs.
Monitor operating expenses and implement corrective measures when necessary.
Identify guest preferences, market needs, and emerging bakery trends to continuously enhance the hotel's product offerings.
Monitor market trends and competitors' bakery products to identify opportunities for innovation and improvement.
