Head Baker - Regent Kuala Lumpur (Pre-Opening)

Help maintain a comprehensive, current and guest-focused set of bakery standards and procedures, and oversee their implementation 

Ensure a training needs analysis is carried out for the bakery team, and that training programmes are designed and delivered to meet those needs 

Coach, counsel and, where required, discipline team members, giving constructive feedback to enhance performance 

Communicate regularly with the team and maintain good working relationships 

Ensure the bakery's food cost stays in line with budget, including kitchen operating supplies and kitchen energy costs 

Estimate baking needs, requisition adequate supplies, take inventory, and keep accurate records of products made and used 

Prepare and produce a full range of bakery and specialty products, including pastries, cakes, pies, muffins, breads, puddings, parfaits, frostings, cookies and rolls 

Bake all items for the menu and catered events, following standardised recipes 

Oversee the full bread and pastry production line 

Observe sales floor and back stock conditions, making sure presentation and freshness meet Regent standards 

Requisition supply items from the storerooms as needed 

Take care of the hotel's Food Safety Management System (FSMS), ensuring compliance with all local and IHG food safety audits throughout the year 

Receive food and material suppliers by appointment only, and do not entertain unannounced visits 

Consistent quality and food safety across the bakery's breads, pastries and baked goods 

Bakery food cost and supplies managed within budget 

Degree or diploma in Culinary Arts, Pastry Arts, Hotel and Restaurant Management or a related field, preferably from a recognised hospitality or culinary school 

Preferably 6 years' bakery experience in a luxury hotel or high-quality restaurant environment, such as Michelin-starred or equivalent, including previous experience as a baker and as a supervisor in a related role 

Strong knowledge of breads, doughs and pastries, and of kitchen and baking techniques, with a commitment to high-quality products, presentation and flavour 

Sound knowledge of food service and sanitation standards, food safety regulations and HACCP guidelines, including general workplace health and safety 

Working knowledge of recipe costing and menu writing 

Good understanding of the principles and practices of the Food & Beverage and hospitality profession 

Sufficient time spent in all the necessary sections of the Culinary Department 

Fluent English required; other languages an advantage