Chief Baker

About the role

A full-time Chief Baker position at the Movenpick Hotel and Convention Centre KLIA in Sepang, Malaysia, within the Accor network. The role oversees the bakery outlet's operations, leads menu and dish development, and manages the team.

Key responsibilities

• Oversee and manage the outlet's operations, including staff supervision, duty rosters, off days, annual leave and public holidays in line with company policy.
• Recommend team members for promotion and ensure performance management, appraisals and succession planning.
• Lead the creation of new dishes, menus and food presentations across restaurants, banquets and specialty outlets, keeping up with market and culinary trends.
• Ensure consistent food quality, presentation and standardized recipes, and maintain high hygiene, food safety and food handling standards.
• Monitor food costs and minimize wastage to meet departmental financial objectives.
• Train and supervise team members on culinary techniques, grooming and professional conduct; attend chef meetings and hotel training programmes.
• Support other outlets when needed and remain flexible for inter-outlet transfers.
• Keep recipes standardized and documented in the hotel's recipe management system, and ensure compliance with SOPs and operational procedures.

Required profile

• Diploma or professional certificate in Culinary Arts, Bakery & Pastry, or equivalent from a recognised institution.
• Minimum 5-8 years of bakery experience, preferably in a 5-star hotel or luxury hospitality setting.
• Proven experience leading and managing a bakery team.
• Knowledge of bread, pastry, artisan bakery products, desserts and international bakery standards.
• Understanding of HACCP, food safety and hygiene standards.
• Ability to manage food costs, control wastage and monitor inventory.
• Good command of written and spoken English; additional languages are an advantage.

Required skills

• Bakery production, preparation techniques and operational management.
• Developing new recipes and introducing innovative bakery products.
• Developing, implementing and maintaining SOPs.
• Leadership, communication, team management, problem-solving and decision-making under pressure.