ΕLYSIUM HOTEL - Head Baker

Job Purpose
The Head Baker will supervise and ensure the smooth running of all bakery operations, producing and providing bakery items for all the hotel’s outlets in the most efficient and effective manner. The role requires delivering the highest possible standards of service to all guests (both internal and external). The Head Baker will also be proactive in maintaining and improving department profitability in accordance with hotel policies, procedures, and standards.

Main Duties

• Oversee daily bakery operations and ensure smooth production.
• Craft beautiful viennoiserie such as croissants, pains au chocolat, brioches, and other refined pastries.
• Create bespoke Danish pastries with customized fillings and shapes tailored to guest preferences and hotel style.
• Bake a wide variety of fresh artisan breads, including sourdough, baguettes, ciabatta, and wholegrain loaves, using traditional methods and high-quality ingredients.
• Maintain high standards of quality, consistency, and presentation across all bakery products.
• Ensure efficiency in production while reducing waste and controlling costs.
• Train, organize, and supervise bakery team members.
• Collaborate with other departments to ensure timely delivery of baked goods to all outlets.
  
  

Qualifications

• Graduate of a Hotel Management School (tertiary level) or a Hotel & Catering School specializing in bakery.
• At least four years’ experience in a similar role.
• Strong organizational and leadership skills.
• Very good communication and motivational skills.
• Pleasant and friendly personality, fair, reliable, and polite.
• Previous experience in a luxury hotel or established bakery is an advantage.
  
  

Requirements

• Strong organizational skills with the ability to manage a team and operations effectively.
• A passion for precision, detail, and creativity in bakery craftsmanship.
• Experience working in a luxury hotel environment or reputable bakery.
  
  

Employment Terms

• Full-time position, working five days per week with two days off (Monday to Sunday rotation).
• Gross salary to be discussed based on qualifications.
• 13th salary plus 20% of a 14th salary (paid in April each year to employees who have completed 10 months of continuous service).
• Staff meals provided in the staff restaurant.
• Uniform provided by the hotel.
• 21 days of annual leave per year.
• Six-month probationary period, after which the employee will be eligible to join the Provident Fund scheme.