Culinary - HK Bakery - Head Baker

As an integral part of a team, is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service in supervising/managing, planning, prepping, setting up and preparing quality products in all areas of the Bake Shop to include, but not limited to laminating, pastries, breads, all baked goods, amenities, creams, jams, displays/centerpieces in accordance with departmental quality standards and specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.  Coordinates the purchase of food and develop menus, maintaining approved food costs and labor costs.

Maintain complete knowledge of and comply with 

•  All departmental policies/service procedures/standards.
• Correct maintenance and use of equipment. 

Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

Maintain positive guest relations at all times.

Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

Resolve guest complaints, ensuring guest satisfaction.

Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Review the daily activities; check the following:

• house count
• forecasted covers for each outlet
• Catering activity
• purchases
• meetings
• appointments
• VIPs/special guests

Establish the day's priorities and assign production and prep task to staff to execute.

Review daily specials with the Executive Pastry Chef

Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.

Review daily and weekly orders for Halekulani and Halepuna.

Meet with Executive Pastry Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

Communicate with the Bakery Manager of any pertinent information. 

Communicate additions or changes to the assignments as they arise throughout the shift.  

Take physical inventory of specified food items for daily inventory.

Requisition the day’s supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.

Meet with the Stewarding to review equipment needs, cleaning schedule/project status, Health/Safety and sanitation follow up.

Ensure that staff report to work as scheduled; document any late or absent employees.

Coordinate breaks for staff.

Inspect grooming and attire of staff; rectify any deficiencies.

Check and ensure that all opening duties are completed to standard.

Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained.
• Inspect the cleanliness of all Kitchen stations.  Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Be able to develop new menu items, test and write recipes in conjunction with the Executive Pastry Chef
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to staff on their performance.
• Perform all other duties as may be required or assigned.

Reports To:         Executive Pastry Chef

Supervises:        Bake shop employees

• High school diploma or equivalent vocational training certificate, some college.
• Minimum 5 years experience in a similar position at a 4-5 star Hotel or Restaurant.
• Previously worked with all products and food ingredients.
• Work all stations in Bake Shop

• Certification in CPR
• Servsafe certified or equivalent for the state of Hawaii
• Certification of Culinary training or apprenticeship.

• Knowledge in international bread, baked goods and pastries
• Ability to communicate, read, write and follow written instructions fluently in English.
• Ability to scale ingredients in both metric and US standard.
• Ability to anticipate guest needs; respond promptly and acknowledge all guests.
• Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
• Must be highly organized, detail-oriented and have the ability to multi-task.
• Ability to maintain positive guest relations at all times.
• Ability to plan and develop menus and recipes.
• Ability to expand/condense recipes.
• Knowledge of food cost controls.
• Compute basic arithmetic.
• Ability to operate, clean and maintain all equipment required in job functions.

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to exert physical effort to transport up to 60 pounds.
• Ability to endure various physical movements throughout the work areas.
• Ability to reach 7 feet.
• Maintain a stationary position throughout entire work shift.

• Main Kitchen, Bake Shop, Stewarding areas

• Indoor, air conditioned office

• Indoor/Outdoor, non-air conditioned
• Exposure to variable temperature conditions.
• Exposure to variable noise levels.
• Exposure to dust, chemicals, fumes, mites, and/or odor hazards.