Head Baker - Raffles & Fairmont The Red Sea

About

The Head Baker assists the Executive Pastry Chef in maintaining culinary standards and running the Bakery section at Raffles & Fairmont The Red Sea. The role covers bakery production, product quality, team training, food safety, staffing, costs and pre-opening coordination. The advert requires regional experience and notes that pre-opening experience is a plus. Reference: REF125619G Duty station: FAIRMONT RED SEA, Umluj, Saudi Arabia Terms of service: Permanent

How to apply

Apply online through the official advert page on Accor Careers.

Responsibilities

• Report for duty punctually and wear the correct uniform at all times.
• Assist the Executive Pastry Chef in supervising all colleagues working in the Bakery section.
• Conduct daily and monthly team meetings and report operational updates to the Executive Pastry Chef.
• Establish and maintain consistent bakery production standards in line with the hotel's quality expectations.
• Utilize locally sourced and seasonal products whenever possible.
• Inspect all fresh food deliveries daily to ensure quality standards are maintained.
• Inspect food stores and refrigerated areas twice daily, ensuring proper storage, stock rotation, prevention of spoilage, and compliance with Health & Safety regulations.
• Monitor daily food preparation, quality, quantities, inventory, portion control, and food costs.
• Establish effective working methods and supervise daily operations to ensure consistent product quality and presentation.
• Oversee daily bakery production and ensure all products meet the hotel's established quality and presentation standards.
• Coordinate with the Chief Steward to maintain high standards of cleanliness throughout the Bakery kitchen, including machinery, equipment, floors, and refrigerators.
• Prepare weekly duty rosters and review overtime, holidays, attendance, and staffing requirements with the Executive Pastry Chef.
• Record accidents and sickness cases in the daily logbook and report incidents to the Executive Chef / Executive Pastry Chef.
• Report machinery and equipment malfunctions promptly and follow up to ensure necessary repairs are completed.
• Train colleagues on the correct and safe operation of kitchen equipment and machinery.

Qualifications

• 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.