A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

The job of the Bakery Chef is the production of the most creative pastries and deserts, for the enjoyment of our guests. You will also supervise, plan, organize, direct, and participate in the centralized production of highly specialized bakery and pastry menu items. The Bakery Chef will also take on the responsibility of organizing and leading training sessions for the members of their team.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done.  Anantara employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:

- Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. 

Review Production sheet to understand variety of baked goods to be produced daily. 

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. 

Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. 

Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. 

Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. 

Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. 

Monitor the quality of food prepared and portions served throughout shift.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 

Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. 

Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. 

Speak with others using clear and professional language and answer telephones using appropriate etiquette. 

Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. 

Serve as a department role model or mentor. 

Comply with quality expectations and standards. 

Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. 

Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 

Stand, sit, or walk for an extended period of time. 

Perform other reasonable job duties as requested by Supervisors.

• An advanced level culinary, hospitality or business degree
• At least 3 years experience in managing and participating in the operation of a large scale bakery production center including specialty  pastry production, food service management, and inventory control.
• Excellent leadership and interpersonal skills.
• Experience working with a diverse team.
• Creative, innovative and self-motivated with strong commitment to teamwork and customer service.