Baker - Raffles & Fairmont The Red Sea.

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section.

• Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality.

• Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards.

• Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines.

• Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods.

• Assist with ordering, receiving, and proper storage of bakery materials and ingredients.

• Minimize and control wastage through accurate production planning, portion control, and proper storage practices.

• Maintain effective quality and quantity control of bakery production.

• Assist in creating and developing new bakery products in line with the hotel's culinary standards.

• Set up bread and bakery displays when required, ensuring attractive and consistent presentation.

• Maintain a clean, organized, and professional working environment at all times.

• Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained.

• Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef.

• Assist in training bakery colleagues to maintain and continuously improve production and quality standards.

• Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager.

• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.

• Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef.

• Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn.

• Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.

• Previous experience in a bakery or pastry kitchen is preferred.

• Knowledge of bread production, bakery techniques, ingredients, and equipment.

• Knowledge of food hygiene, sanitation, and food safety standards.

• Ability to follow recipes, production specifications, and established procedures accurately.

• Ability to work efficiently in a high-volume luxury hospitality environment.

• Ability to maintain consistent quality and presentation standards.

• Basic knowledge of inventory, storage, production planning, and waste control.

• Ability to communicate effectively with colleagues and supervisors.

• Culinary or bakery training or certification is preferred.

• Previous experience in a luxury hotel or resort environment is preferred.

• Ability to work flexible shifts, including early mornings, weekends, and public holidays.

• Ability to work under pressure while maintaining quality and efficiency.

• Professional appearance, positive attitude, and strong work ethic are required.

• Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness.

• Willingness to participate in training and continuous professional development.

• Ability to perform additional duties or special assignments as required by management.

Understanding of ultra-luxury guest expectations and brand alignment.

Experience in project coordination, scheduling, and document control during pre-opening stages.

Experience in Pre- Opening is a plus.

Regional Experience is a must.

A proactive, anticipatory approach with a strong sense of ownership and accountability.

Impeccable grooming and personal presentation aligned with luxury standards.