Chief Baker

Apply for the Chief Baker role at Rosewood Doha
.

To maintain a high standard of all food preparation, service, and hygiene in their respective Kitchens, according to the standards required by the management.

• Operations
  • Co‑ordinate restaurant, banquet, and food production, and supervise bakery & dough product associates.
  • Check all set‑ups for restaurant and banquet functions and ensure correct timing during service.
  • Constantly check the quality of food prepared for taste and temperature.
  • Insist on a uniform visual appearance; ensure presentation and garnish meet standards.
  • Monitor and fully implement portion control established with recipe cards and butcher test; minimize waste and spoilage.
  • Check stores and refrigerators; ensure proper storing and recycling of leftovers.
  • Ensure smooth communication among kitchens and with other departments.
  • Work closely with receiving and storeroom to verify received goods meet quality and hotel specifications.
  • Remain alert on freshness, presentation and temperature of food served.
  • Supervise food tasting sessions.
  • Check set‑up before operations.
  • Attend weekly meetings with the Executive Pastry Chef to discuss strategy and review progress.
  • Update menu recipe cards and plan promotions.
• Hygiene and Sanitation
  • Ensure hygiene and cleanliness of all kitchens.
  • Collaborate with the Chief Steward for equipment cleanliness and delivery planning.
  • Check machinery, enforce proper maintenance, and follow up on work orders.
  • Enforce hotel grooming standards for all kitchen and stewarding associates.
  • Ensure sanitation procedures are followed when handling food, equipment, or utensils.
  • Maintain cleanliness of cooking surfaces and utensils per FSMS policies.
  • Keep refrigerators, freezers, walls, floors, and shelving clean.
  • Inspect drawers and refrigeration units for cleanliness and freshness.
  • Work with the Chief Steward to maintain exhaust hoods, stoves, ovens, and other equipment spotless daily.
• Leading/Administration
  • Report to the Executive Pastry Chef / Executive Sous Chef on associates and operation matters.
  • Recommend promotions for associate approvals.
  • Conduct performance appraisals and regular reviews for associates.
  • Monitor associate schedules and plan holidays, lieu days, and requests.
  • Conduct section and departmental meetings.
  • Manage the Daily Calling.
  • Report complaints to the Executive Pastry Chef.
  • Ensure efficient functioning of bakery production sections.
  • Provide training classes for skill and menu development.
  • Orient new hires and ensure awareness of hotel rules and regulations.
  • Train associates on fire and safety, emergency procedures, and hygiene.
• Cost Control
  • Assist in controlling expenses and requisitions within budget limits.
  • Assist in maintaining food gross profit set by the hotel.
  • Control food portioning and receiving to minimise waste.
• Standard Responsibilities
  • Comply with Rosewood company policies.
  • Take on additional tasks within a reasonable framework.
  • Act as a brand ambassador and maintain brand integrity.
  • Model the company’s culture, vision, mission, principles, and characteristics.
  • Embrace new technology and equipment to improve productivity.
• Confidentiality
  • Maintain confidentiality of company, guest, and associate information.
  • Disclose information only as authorized by the company.
• Health & Safety
  • Comply with health and safety rules, regulations, and procedures.
  • Wear appropriate protective clothing as required.
  • Report defects in the building, plant, or equipment.
  • Report accidents to associates, guests, or visitors immediately.
  • Attend statutory fire and health & safety training and abide by all rules.
  • Be conversant with hotel regulations, risk assessments, fire & bomb procedures, and food safety procedures.
• Other
  • Additional tasks may be added as needed.
  • Require flexibility in attitude, approach, and working hours.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality