BAKER

Job Description

Job Description

About the Role:

The Baker plays a critical role in delivering exceptional baked goods that enhance the overall guest experience within the hotel’s dining establishments. This position is responsible for preparing a wide variety of breads, pastries, desserts, and other baked items that meet the highest standards of quality, taste, and presentation. The baker collaborates closely with the culinary team to develop and execute recipes that align with the hotel’s brand and seasonal menus. Attention to detail, consistency, and adherence to food safety regulations are paramount to ensure guest satisfaction and operational excellence. Ultimately, the role contributes significantly to the hotel’s reputation by providing fresh, innovative, and delicious baked products daily.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience as a baker in a professional kitchen or bakery setting, preferably within the hospitality industry.
• Strong knowledge of baking techniques, ingredient functions, and food safety standards.
• Ability to work early morning shifts and stand for extended periods.
• Basic math skills for measuring ingredients and managing inventory.
• Flexible work schedule working a variety of shifts, i.e., days, evening, weekends and holidays.

Preferred Qualifications:

• Formal culinary or baking certification from an accredited institution.
• Experience working in a hotel or upscale restaurant environment.
• Familiarity with dietary restrictions such as gluten-free, vegan, or allergen-free baking.
• Knowledge of inventory management software and kitchen production systems.
• Strong creativity and ability to contribute to menu development.

Responsibilities:

• Prepare and bake a diverse range of breads, pastries, cakes, and desserts according to established recipes and quality standards.
• Inventory of baking ingredients and supplies, ensuring freshness and proper storage to minimize waste.
• Maintain cleanliness and organization of the bakery work area, adhering strictly to health and safety regulations.
• Collaborate with fellow kitchen staff to develop new baked goods and seasonal specialties that complement the restaurant’s menu.
• Monitor baking equipment and report any maintenance needs to ensure consistent production quality.
• Adjust recipes and baking techniques as needed to accommodate dietary restrictions and guest preferences.
• Ongoing training to uphold quality, efficiency of brand standards.

Skills:

The required skills enable the baker to consistently produce high-quality baked goods by applying precise baking techniques and maintaining strict hygiene standards. Attention to detail ensures that each product meets the hotel’s presentation and taste expectations, while time management skills help in coordinating baking schedules to meet service demands. Communication and teamwork skills are essential for collaborating with Executive Chef and kitchen staff to innovate and adapt recipes. Preferred skills such as culinary certification and experience with dietary accommodations allow the baker to expand the menu offerings and cater to diverse guest needs. Additionally, proficiency with inventory and production management tools supports efficient operations and reduces waste. Good communication skills with kitchen team, hotel team, management and guests.