358 Head Baker jobs in the United Arab Emirates

We are seeking an experienced and innovative Head Baker to join our team. As the Head Baker you will lead our bakery department creating delightful baked goods that blend international techniques with local flavors.

• Oversee and manage the daily operations of the bakery department ensuring smooth workflow and high-quality output
• Develop and implement new recipes considering local taste preferences and international baking trends
• Ensure strict compliance with food safety and hygiene standards throughout the baking process
• Train mentor and supervise junior bakers fostering a culture of excellence and creativity
• Manage inventory including ordering supplies and minimizing waste
• Collaborate with other departments to meet production goals and maintain product quality
• Implement and maintain rigorous quality control measures for all baked goods
• Stay abreast of industry trends and incorporate innovative techniques into our baking processes
• Adapt recipes and offerings to meet changing consumer trends and dietary requirements
• Contribute to menu planning and pricing strategies to maximize profitability

Qualifications :

• Minimum of 5-7 years of experience as a baker with at least 2-3 years in a supervisory role
• Associates degree in Culinary Arts or Baking and Pastry Arts
• Advanced knowledge of baking techniques recipe development and food science
• Proven ability to work in a fast-paced environment and manage multiple priorities
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Proficiency in inventory management and cost control
• Demonstrated ability to adapt to changing consumer trends and dietary requirements
• Knowledge of local and international baking trends
• Familiarity with Saudi /French cuisine and local taste preferences is highly desirable
• Certification from a recognized culinary institution is a plus
• Fluency in English;

Remote Work :

No

Employment Type :

Full-time

The Head Baker is a crucial position within any bakery or culinary establishment, responsible for overseeing the entire baking operation and ensuring the production of high-quality baked goods. This role requires a combination of creativity, technical expertise, and strong leadership skills to craft a diverse array of breads, pastries, and desserts that satisfy customer expectations. The Head Baker will lead the baking team, manage the baking process from start to finish, and ensure that all products adhere to the establishment's quality standards. Additionally, the Head Baker will be responsible for inventory management, maintaining a clean and safe work environment, and implementing innovative baking techniques, including the art of sourdough making, to enhance the menu offerings.

Responsibilities:

1. Develop and innovate new recipes, including sourdough and other artisan breads.
2. Supervise and mentor baking staff to ensure consistent quality and efficiency.
3. Manage inventory levels and place orders for necessary supplies and ingredients.
4. Ensure compliance with health and safety regulations in the kitchen.
5. Monitor baking processes and make adjustments to maintain product quality.
6. Collaborate with the culinary team to design seasonal and special menus.
7. Maintain cleanliness and organization in the baking area, following sanitation protocols.
8. Conduct regular quality checks on all baked items to ensure standards are met.
9. Implement cost-effective measures to optimize production and reduce waste.
10. Stay informed about industry trends and incorporate new techniques into the baking process.

Preferred Candidate:

1. Proven experience as a Head Baker or in a similar leadership role within a bakery.
2. Strong knowledge of various baking techniques, especially sourdough preparation.
3. Excellent leadership and team-building skills.
4. Creative flair with a passion for baking and culinary arts.
5. Ability to thrive in a fast-paced environment and meet tight deadlines.
6. Meticulous attention to detail and a commitment to quality.
7. Flexibility to work various shifts, including weekends and holidays.
8. Thorough understanding of food safety regulations and best practices.
9. Willingness to adapt recipes for dietary restrictions and preferences.

Skills

• Expertise in a variety of baking techniques, including sourdough making.
• Strong leadership and team management capabilities.
• Creativity in recipe development and presentation.
• In-depth knowledge of food safety and sanitation standards.
• Excellent time management and organizational skills.
• Ability to work efficiently under pressure and multitask effectively.
• Strong communication and interpersonal skills.
• Proficiency in inventory management and cost control practices.
• Adaptability to emerging baking trends and techniques.
• Passion for continuous learning and improvement in baking skills.

Job Description

We are seeking an experienced and talented Head Baker to join our team:

• Manage and supervise the daily operations of the bakery department
• Develop and implement new recipes, considering local taste preferences and international baking trends
• Ensure compliance with food safety and hygiene standards throughout the baking process
• Train and mentor junior bakers, fostering a culture of excellence and creativity
• Oversee inventory management, including ordering supplies and minimizing waste
• Collaborate with other departments to meet production goals and maintain product quality
• Implement and maintain quality control measures for all baked goods
• Stay updated on industry trends and incorporate innovative techniques into our baking processes

Qualifications:

• Minimum of 5-7 years of experience as a baker, with at least 2-3 years in a supervisory role
• Associate's degree in Culinary Arts or Baking and Pastry Arts
• Advanced knowledge of baking techniques, recipe development, and food science
• Ability to work in a fast-paced environment and manage multiple priorities
• Certification from a recognized culinary institution (e.g., American Culinary Federation) is a plus
• Demonstrated ability to adapt to changing consumer trends and dietary requirements

Additional Information:

We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor's Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment.

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 much more than a world leader. We are more than 280,000 hoteliers with a purposeful and heartfelt mission: to make every guest feel welcome in our 4,700 addresses and on our digital platforms. We are committed to a culture and guided by our values that make our talent feel valued. We want them to express their passions every day and realize their full potential through exemplary professional development and growth opportunities, enjoying a life filled with unlimited experiences. To connect with us, please visit Accor Careers.

At the 25hours Hotel One Central, Bedouin traditions are brought back to life and reinterpreted in a contemporary way. Here our colleagues become storytellers themselves. With a view of the Museum of the Future near the Dubai International Financial Center, everyone will find their way to us. Whether for an ice cream walk or a birthday celebration, we also enjoy spending time together outside of work. We are a colourful, diverse, professional team and love our friendly, informal culture.

COME AS YOU ARE & JOIN THE 25h TRIBE.

How does your working day look like …

Brand & Strategic Leadership

• Support menu innovation by staying ahead of industry trends and delivering creative, timely concepts.
• Ensure accurate costing, recipe cards, and product feasibility within operations.
• Collaborate with Culinary leadership and operations teams for smooth implementation and training.
• Conduct daily quality and consistency checks.
• Stay informed and engage the team through Workplace updates.

People Management

• Share food innovation knowledge and lead by example in service.
• Train, mentor, and evaluate team members regularly, promoting performance and growth.
• Maintain open, clear communication across departments and during briefings.
• Coordinate team schedules, set goals, and manage time effectively.
• Enforce hygiene standards, discipline when needed, and build team morale through positive engagement.

Operations Management

• Lead daily kitchen operations in absence of the Executive Chef.
• Ensure compliance with food policies, HACCP, and sanitation standards.
• Control food cost, stock rotation (FIFO), and minimize waste.
• Drive quality, creativity, and productivity across all culinary areas.
• Oversee ordering, equipment maintenance, and stock levels in line with business needs.
• Maintain a clean and safe kitchen environment per HACCP and hotel standards.
• Follow safety procedures and sustainability initiatives.
• Ensure food safety documentation and practices are always up to date.

Your personality counts more than your CV …

Education

• Vocational diploma in food & beverage and/or any initial training if the person is highly motivated by the sector and that his/her level of commitment and skills have been validated.
• Own Language and English written and verbal.
• PIC Certificate (to be provided)
• First Aid & Fire prevention training

Qualities

• Come as you are
• You are organised and thorough approach
• You are manually skilled
• You are speed and efficiency
• You are adaptability and good listening skills
• You are good observational skills
• You are communication skills

Additional Information

What's in it for you …

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world
• Benefit from great offers from our numerous cooperation partners
• Be part of our hilarious staff parties and much more.

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• Oversee and manage the daily operations of the bakery department, ensuring smooth workflow and high-quality output
• Develop and implement new recipes, considering local taste preferences and international baking trends
• Ensure strict compliance with food safety and hygiene standards throughout the baking process
• Train, mentor, and supervise junior bakers, fostering a culture of excellence and creativity
• Manage inventory, including ordering supplies and minimizing waste
• Collaborate with other departments to meet production goals and maintain product quality
• Implement and maintain rigorous quality control measures for all baked goods
• Stay abreast of industry trends and incorporate innovative techniques into our baking processes
• Adapt recipes and offerings to meet changing consumer trends and dietary requirements
• Contribute to menu planning and pricing strategies to maximize profitability
  
  

• Minimum of 5-7 years of experience as a baker, with at least 2-3 years in a supervisory role
• Associate's degree in Culinary Arts or Baking and Pastry Arts
• Advanced knowledge of baking techniques, recipe development, and food science
• Proven ability to work in a fast-paced environment and manage multiple priorities
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Proficiency in inventory management and cost control
• Demonstrated ability to adapt to changing consumer trends and dietary requirements
• Knowledge of local and international baking trends
• Familiarity with Saudi /French cuisine and local taste preferences is highly desirable
• Certification from a recognized culinary institution is a plus
• Fluency in English;

Head Baker role at Hyde Johannesburg Rosebank .

• Support menu innovation by staying ahead of industry trends and delivering creative, timely concepts.
• Ensure accurate costing, recipe cards, and product feasibility within operations.
• Collaborate with Culinary leadership and operations teams for smooth implementation and training.
• Conduct daily quality and consistency checks.
• Stay informed and engage the team through Workplace updates.

• Share food innovation knowledge and lead by example in service.
• Train, mentor, and evaluate team members regularly, promoting performance and growth.
• Maintain open, clear communication across departments and during briefings.
• Coordinate team schedules, set goals, and manage time effectively.
• Enforce hygiene standards, discipline when needed, and build team morale through positive engagement.

• Lead daily kitchen operations in absence of the Executive Chef.
• Ensure compliance with food policies, HACCP, and sanitation standards.
• Control food cost, stock rotation (FIFO), and minimize waste.
• Drive quality, creativity, and productivity across all culinary areas.
• Oversee ordering, equipment maintenance, and stock levels in line with business needs.

• Maintain a clean and safe kitchen environment per HACCP and hotel standards.
• Follow safety procedures and sustainability initiatives.
• Ensure food safety documentation and practices are always up to date.

• Vocational diploma in food & beverage and/or any initial training if highly motivated by the sector and that his/her level of commitment and skills have been validated.
• Own language and English written and verbal.
• PIC Certificate (to be provided)
• First Aid & Fire prevention training

• Come as you are
• You are organised and thorough
• You are manually skilled
• You are speed and efficiency
• You are adaptability and good listening skills
• You are good observational skills
• You are communication skills

• Employee discounts at hotels, bars, restaurants, and other company partner offers.
• Opportunities to be part of our hospitality community and participate in staff events.

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence.

Encourages and builds mutual trust respect and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Ensures and maintains the productivity level of employees.

Ensures employees understand expectations and parameters.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met

Develops designs or creates new applications ideas relationships systems or products including artistic contributions.

Recognizes superior quality products presentations and flavor.

Maintains food preparation handling and correct storage standards.

Maintains purchasing receiving and food storage standards.

Supports procedures for food & beverage portion and waste controls.

Follows proper handling and right temperature of all food products.

Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies standards and procedures.

Ensures compliance with all applicable laws and regulations.

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Sets a positive example for guest relations.

Empowers employees to provide excellent customer service.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Strives to improve service performance.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals budget goals team goals etc.

Develops specific goals and plans to prioritize organize and accomplish your work.

Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

Participates in training staff on menu items including ingredients preparation methods and unique tastes.

Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

Ensures property policies are administered fairly and consistently.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluates results to choose the best solution and solve problems.

Brings issues to the attention of the department manager and Human Resources as necessary.

Attends and participates in all pertinent meetings.

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

• Oversee and manage the daily operations of the bakery department ensuring smooth workflow and high-quality output
• Develop and implement new recipes considering local taste preferences and international baking trends
• Ensure strict compliance with food safety and hygiene standards throughout the baking process
• Train mentor and supervise junior bakers fostering a culture of excellence and creativity
• Manage inventory including ordering supplies and minimising waste
• Collaborate with other departments to meet production goals and maintain product quality
• Implement and maintain rigorous quality control measures for all baked goods
• Stay abreast of industry trends and incorporate innovative techniques into our baking processes
• Adapt recipes and offerings to meet changing consumer trends and dietary requirements
• Contribute to menu planning and pricing strategies to maximise profitability

Qualifications :

• Minimum of 5-7 years of experience as a baker with at least 2-3 years in a supervisory role
• Advanced knowledge of baking techniques recipe development and food science
• Proven ability to work in a fast-paced environment and manage multiple priorities
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Proficiency in inventory management and cost control
• Demonstrated ability to adapt to changing consumer trends and dietary requirements
• Knowledge of local and international baking trends

Remote Work :

No

Employment Type :

Full-time