Chief Baker

• Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants in order to maximize revenue-generating opportunities in line with market demands.
• Work closely with Rice Market Chef de Cuisine and Restaurant Manager in the presentation of the bakery items in the outlet and the packaging of related items.
• Assisting the Executive Pastry Chef to review menus concerning popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
• Ensure that all bakery items are prepared in the most authentic way as standards set by the Executive Pastry Chef.
• Leadership, Organizational Skills and Advanced Planning in conjunction with the Executive Pastry Chef will be a key part of your daily focus to maintain Operational Excellence.
• As a Market Leader in your Field you will immerse our Guests in rich food experiences leaving lasting Impressions by bringing the Regent Taste Studio philosophy to life on a plate
• Provide our Guests with uniquely Regent moments and menu offerings by ensuring that you and your team continually exceed their expectations in the quality and service of ALL Bakery items products
• Work together with the Executive Pastry chef to identify Market needs and Trends and create locally themed touches to bring the Regent Brand to Life
• Plan and implement in conjunction with the Executive Pastry Chef uniquely memorable and effective food promotions
• Work together with the Executive Pastry Chef to create individual seasonal identities in the Pastry and Bakery offerings for all of the outlets and ensure that these offerings are pertinent to our Regent Guests needs
• Work together with the Executive Pastry Chef to Curate a bespoke seasonal offering
• Working together with the Executive Pastry Chef, create a daily “Freshly Baked” repertoire of Show Bakery goods, all prepared live in the Rice Market and served hot from the oven
• Manage your team’s personal development and growth by actively promoting Career advancement to improve their performance and provide specialist technical skills through training and coaching as well as setting achievement and advancement goals
• Maintain your departments Consistency through the continuous improvement of Quality of raw and processed ingredients as well as All Relevant Costs and Expenses
• To work directly with all support departments, Engineering, Stewarding and Hygiene for the maintenance of the Hotels Fire Life Safety Program, Maintenance of all Equipment and Hygiene Program to the highest Regent standards
• Daily, weekly and monthly planning with the Executive Pastry Chef delegating skill based tasks to the appropriate team members
• To run a Cost effective operation, maximizing product quality and profitability while maintaining Regent standards and Food Philosophy
• Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviours, the Strategic Brand Pillars and the respective service standards of Regent Brand

• Competitive salary
• Insurance as labor law
• At least 14 annual leave, 2 days off per week
• Contract 2 years included probation period
• Relocation, repatriation allowance
• Rest and relaxation, Home leave allowance
• Accommodation, uniform, transportation, and meals are provided
• Service charge as revenue
• International working environment, join courses of IHG Group
• Healthcare insurance for personal at least 6 months and for the family after working 2 years
• 24/7 accident insurance
• Other benefits

Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.

Service years in the field:

10 years minimum in five-star hotel or fine dining restaurant.

Service years in supervisor/manager level:

3 Years previous experience in same position

Solid international culinary experience in Pastry / Bakery

Knowledge and skills:

Must be able to read and write to facilitate the communication process

Computer and Microsoft Office skills

Solid communication & training skills

Menu compilation skills

Food cost of the banquet kitchen

Budget of the banquet kitchen

Competitor/ best practice knowledge

Working with multi-cultural teams

Be aware of all Health, Safety and Fire regulations and to abide by their terms

Maintain high standards of personal hygiene at all times

Demonstrate proper and safe usage of all kitchen equipment

Ensure that full uniform is worn at all times

Support and adhere to the equal opportunities policy of the company

Language:

Good comprehension of the English language

Phone: (+84)2973 97 8888