Full Time Chief Baker Jobs, in Sofitel Damansara Kuala Lumpur Federal Territory - Maukerja

Job Summary

The Chief Baker is responsible for overseeing the daily bakery operations, ensuring the preparation and production of high-quality breads, pastries and other bakery products in accordance with hotel standards and guest expectations.

The role is responsible for managing the bakery team, maintaining food quality and hygiene standards, controlling food costs, monitoring stock levels and ensuring smooth daily operations. The Chief Baker also works closely with other kitchen sections to ensure timely production and consistent product quality.

Key Responsibilities / Duties

1. Bakery Operations

• Oversee and manage the daily bakery operations to ensure smooth and efficient production.
• Plan and coordinate daily bakery production according to hotel occupancy, restaurant requirements, buffet operations and banquet events.
• Prepare and produce a variety of bakery products, including artisan breads, sourdough, croissants, Danish pastries, rolls, brioche and other baked goods.
• Ensure all bakery products are prepared according to standard recipes, quality requirements and presentation standards.
• Monitor product quality, taste, texture and consistency before delivery to the respective outlets.
• Ensure timely preparation and delivery of bakery items to all hotel outlets.

2. Menu Planning & Product Development

• Develop new bakery products and improve existing recipes to meet guest expectations and hotel standards.
• Work closely with the Executive Chef and other kitchen sections on menu planning, promotions and special events.
• Keep updated on new baking techniques, ingredients and industry trends.
• Conduct product tasting and quality checks to maintain consistency and product standards.

3. Cost Control & Inventory Management

• Monitor food costs, portion control and wastage to ensure the department operates within the approved budget.
• Monitor daily stock levels and ensure sufficient ingredients are available for production.
• Coordinate with the Purchasing Department on ordering and receiving of bakery ingredients.
• Ensure proper storage, stock rotation and labelling of all food items.
• Maintain accurate records of recipes, production sheets and inventory.

4. Team Management & Development

• Lead, supervise and manage the bakery team to ensure daily tasks are completed efficiently.
• Prepare duty rosters, assign responsibilities and monitor team attendance.
• Train, coach and guide team members to improve their baking skills and product knowledge.
• Monitor team performance and provide feedback where necessary.
• Ensure all team members follow hotel grooming, hygiene and professional conduct standards.
• Support the development and career growth of team members.

5. Food Safety & Hygiene

• Ensure all bakery operations comply with hotel food safety, hygiene and sanitation standards.
• Maintain cleanliness and organisation of the bakery production area, equipment and storage facilities.
• Ensure proper food handling, storage temperatures and stock rotation are practised at all times.
• Conduct regular checks to ensure compliance with HACCP and hotel food safety requirements.
• Ensure all bakery equipment is properly maintained and report any defects for necessary repairs.

6. Administration & Other Responsibilities

• Prepare and maintain daily production reports, stock records and other required documentation.
• Attend departmental meetings and communicate operational updates to the Executive Chef.
• Coordinate with other kitchen sections and departments to ensure smooth daily operations.
• Ensure compliance with hotel policies, procedures and Standard Operating Procedures (SOPs).
• Perform any other duties and responsibilities assigned by the Executive Chef or Management.

Person Specifications

Education

- Certificate or Diploma in Bakery, Pastry, Culinary Arts or equivalent qualification.

Experience

• Minimum 5–8 years of experience in bakery operations, preferably within a 5-star hotel or luxury hospitality environment.
• Previous experience in a supervisory or leadership position within a bakery operation.
• Experience in managing a bakery team and overseeing high-volume production.

Technical Skills

• Good knowledge of various bread, pastries, artisan bakery products and baking techniques.
• Knowledge of bakery equipment, ingredients and production processes.
• Good understanding of food costing, inventory management and wastage control.
• Knowledge of HACCP, food safety and hygiene standards.
• Ability to develop recipes and maintain consistent product quality.

Personal Competencies

• Strong leadership and team management skills.
• Good communication and interpersonal skills.
• Well-organised with good planning and time management skills.
• Creative and detail-oriented.
• Able to work under pressure and meet operational deadlines.
• Positive attitude and strong sense of responsibility.

Job Types: Permanent, Full-time

Work Location: In person