Chief Baker

Organization- Andaz Delhi
Summary
*Operational*

• Ensure that all brand standards and bakery production guidelines are implemented and consistently maintained.
• Work collaboratively with other culinary and service departments to support hotel operations and guest satisfaction.
• Maintain comprehensive knowledge of bakery products, techniques, and industry trends, with a focus on artisan and locally sourced ingredients.
• Inspect all incoming bakery-related products to ensure quality and compliance with receiving standards.
• Oversee production schedules, mise-en-place, and supply requirements for the bakery.
• Conduct regular yield and portion control tests to minimize wastage and ensure recipe accuracy.
• Introduce new bakery products based on guest preferences and market demands while ensuring cost-effectiveness.
• Monitor baking processes, portion sizes, and presentation to maintain consistency and efficiency.
• Forecast bakery production needs and order ingredients in the right quantity and quality.
• Enforce strict hygiene and sanitation standards across all bakery operations.
• Provide courteous and professional service to both guests and internal stakeholders.
• Address guest feedback or complaints related to bakery items promptly and effectively.

*Administrative*

• Align bakery operations with the hotel's corporate strategy and departmental business plan.
• Prepare and update the bakery operations manual and standard operating procedures (SOPs).
• Conduct daily and weekly briefings with the bakery team to ensure smooth communication and alignment.

*Financial*

• Achieve productivity and cost-control targets through efficient labor management, scheduling, and resource allocation.
• Monitor and control bakery-related food costs, wastage, and purchasing.
• Embrace new baking technologies and equipment to increase productivity and reduce costs.
• Implement bakery-specific cost-saving measures without compromising quality.

*People Management*

• Recruit, train, and supervise bakery employees in line with competency-based hotel standards.
• Oversee punctuality, grooming, and hygiene of bakery staff in accordance with Hyatt policies.
• Prepare and post bakery work schedules aligned with business requirements.
• Provide hands-on training, coaching, and mentoring to develop technical baking skills and efficiency.
• Delegate responsibilities appropriately, ensuring employees are properly trained and resourced.
• Conduct performance discussions and support staff development goals.
• Encourage creativity and innovation in bakery product development while recognizing team contributions.
• Ensure compliance with all hotel rules, fire safety, hazard safety, and security standards.

*Other Duties*

• Attend training sessions and hotel meetings as required.
• Build and maintain professional relationships with suppliers, competitors, and industry partners.
• Stay updated on bakery-related trends, technologies, and legislation on food safety.
• Ensure personal presentation and grooming consistently meet Hyatt standards.
• Adapt bakery operations in response to evolving guest preferences, market trends, and brand requirements.
• Carry out any other reasonable duties assigned by management.

Qualifications
*Qualifications & Skills*

• Degree/Diploma in Bakery & Confectionery or Culinary Arts with a specialization in bakery.
• Minimum 10 years of bakery experience in luxury hotels or artisan bakeries, including at least 3 years in a leadership role.
• Expertise in artisan breads, rolls, viennoiserie, and specialty bakery items.
• Strong understanding of fermentation, dough handling, and modern baking techniques.
• Proven ability to manage bakery production at scale while ensuring quality and consistency.
• Strong leadership, organizational, and mentoring skills.
• Ability to innovate while balancing guest satisfaction and cost-efficiency.
• Proficiency in bakery management systems and MS Office; knowledge of Scala/Delphi systems preferred.