Head Baker

Shangri-La Barr Al Jissah Muscat
Muscat, Sultanate of Oman

Nestled between the rugged mountains and the pristine waters of the Sea of Oman, Shangri-La's Barr Al Jissah Resort and Spa spans 124 acres of stunning scenery. It comprises three spectacular hotels: the family-oriented Al Waha with 262 rooms, the diverse Al Bandar with 198 deluxe rooms, and the luxurious Al Husn with 180 elegant guestrooms and suites. The resort features 22 Food and Beverage outlets, a 1,056 sqm ballroom with 8 breakout rooms, various recreational facilities, and a spa with 12 treatment villas.

We are seeking a passionate and experienced Head Baker to lead our bakery team and oversee all baking operations. The ideal candidate will possess deep knowledge of baking techniques, recipe development, team leadership, and maintaining high standards of quality and consistency. This role is hands-on and requires creativity, efficiency, and a keen eye for detail.

1. Embark on embodying Shangri-La's hospitality philosophy and core values.
2. Display genuine care, politeness, and a helpful demeanor towards customers and colleagues.
3. Maintain professionalism, punctuality, and a harmonious attitude within the team.
4. Stay informed on hotel updates and guest preferences.
5. Ensure efficient kitchen operations, including food quality, storage, sanitation, and waste management.
6. Maintain effective communication across all levels.
7. Monitor employee uniforms, grooming, and conduct daily briefings.
8. Approve staff schedules for optimal coverage.
9. Support recruitment, onboarding, and ongoing training in collaboration with HR.
10. Oversee third-party services such as cleaning and waste management.
11. Conduct regular stock checks and ensure safe use of equipment.
12. Provide performance appraisals and promote inter-departmental cooperation.
13. Strictly adhere to hygiene and sanitation procedures as directed by the Hygiene Manager.
14. Support and supervise compliance with food safety standards.
15. Promote waste reduction, recycling, and reuse according to hotel and ISO standards.
16. Follow environmentally responsible practices and hotel guidelines.
17. Be cost-conscious, monitor food costs against budget, and control requisitions based on forecasts.
18. Oversee EMS procedures in kitchen operations to meet performance targets and objectives.