Head Baker

Job description / Role

Raffles the Palm Dubai is on the western crescent of Palm Jumeirah, the world's largest manmade island and archipelago.

This luxurious five-star hotel with 391 spacious rooms, suites and villas is embellished with hand-crafted Italian touches and offset by carefully selected amenities to complete the atmosphere of elegance. Guests can enjoy panoramic views, a private beach, state of the art entertainment and recreational facilities, including specialist boutiques, a VIP movie theatre, signature and private restaurants complemented by exquisite banqueting and conference spaces.

The property is set to open in the fourth quarter of 2021.

When visiting Raffles, guests will discover the individual personality and story offered by the hotel. At the essence of every Raffles is the delivery of thoughtful, personal and discreet service to well-travelled guests.

Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore. The portfolio currently comprises eleven luxurious properties, from secluded resorts to city hotels in key locations around the world.

Duties & Responsibilities
- To report for duty punctually wearing the correct uniform and name badges at all times
- Assist the Pastry Chef in the supervision of all colleagues engaged in the Bakery kitchen.
- Hold a daily and monthly meeting with the Bakery kitchen colleagues and report to Pastry Chef.
- Assist the Pastry Chef in establish culinary standards specific to banquets which meet the needs of the target market.
- Use, wherever possible, locally and seasonally available products in menus and "specials".
- Inspect daily, all fresh food received to ensure the quality is maintained.
- Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Pastry Chef.
- Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
- In conjunction with the Pastry Chef establish job methods and supervise on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
- During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
- Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Bakery kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the banqueting department.
- Plan rosters on a one (1) weekly basis and to review on a daily basis with the Pastry Chef Overtime, rosters and holiday requirements and absenteeism.
- Report accidents and sickness in the Log Book and to report any such incidents to the Executive Chef / Pastry Chef on a daily basis.
- Report any problems regarding failure of machinery and small equipment to the Executive Chef / Pastry Chef and to follow up and ensure the necessary work has been carried out.
- Instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues as set out by the Health & Safety regulations and correct the usage if necessary.
- Ensure that the standards set by the Company's Policy and Procedures regarding personal hygiene are maintained by all Kitchen colleagues.
- Ensure that the daily logbook is utilized, and complaints are immediately reported to the Executive Chef / Pastry Chef.
- Complete material checklist e.g. mise-en-place within own department for all sections.
- Check daily each section in own department to ensure work has been carried out in the proper manner.
- Check daily function sheets within Main Board.
- Pass all information to late shift
- Mise-en-place (report everything)
- Make sure night shift is covered
- Plan and implement effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.
- Maximize colleagues' productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
- Hold a daily training session and keep records about it.
- Instruct on the correct usage of Kitchen equipment and machinery and to check that is carried out in the correct manner by all Kitchen colleagues as set out by the Health & Safety regulations and correct the usage if necessary.
- Assist the Pastry Chef to develop standard recipes which allow the Bakery kitchen department to operate at an acceptable food cost.
- Assist the Pastry Chef to maximize colleagues' productivity in order to minimize payroll costs.
- Monitor operating costs and take corrective action when necessary to reduce expenses.
- Identify market needs and trends in terms of food for both hotel guests and the local market.
- Monitor and analyze the menus and product of competitive banqueting operations.

Requirements

What is in it for you:
- Employee benefit card offering discounted rates in Accor worldwide
- Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world!
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:
- Actively share ideas, opinions and suggestions to improve the environment and menus
- Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
- Communicate effectively with the rest of the team and thrive for guest feedback

Your experience and skills include:
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively and collectively as part of a team
- Add diplomas/certifications required if needed

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.