Hyatt Regency Harare – The Meikles is looking for a Chief Baker to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals

The Chief Baker is responsible for overseeing the daily Food and Beverage operations and strategic direction of the Hotel. The role focuses on delivering exceptional guest experiences, achieving financial goals, driving brand identity, and managing a high-performing team.

Key Responsibilities:

Operational Leadership

Ensure that the Bakery and Pastry Kitchen is managed efficiently and that Company and Hotel Policies Procedures and Minimum Standards are adhered to.

Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

Monitor service and bakery pastry standards in all outlets and banquets.

Work with the Outlet Managers, Banquet Services Manager and respective Chef de Cuisines to take corrective action where necessary.

Check incoming ingredients and ensure that all merchandise is in accordance with order sheets and receiving records.

Ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.

People Management

Recruit, train, coach, and lead a diverse team.Conduct regular performance reviews and implement training plans for career development.Monitor staff performance and provide coaching or disciplinary actions when needed.Foster a team-oriented and guest-focused environment. Together with a culture of excellence, creativity.Assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

Financial Business Management

Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.Ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.Assist in proactively managing costs based on key performance indicators.To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

Food and Beverage Product

Frequently verify that only fresh products are used in Bakery and Pastry preparation.Regularly taste bakery and Pastry products in all outlets and be demanding and critical when it comes to Food Beverage quality.Constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.Continuously explore ways to support outlets in creating products that help to maximize revenues and profits.

Compliance Standards

Ensure compliance with health and safety, local labor laws and regulations.Maintain all operational SOPs, checklists, and audit documentation.Participate in hotel leadership meetings and interdepartmental coordination.

Hyatt Regency Harare – The Meikles is looking for a Chief Baker to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals

The Chief Baker is responsible for overseeing the daily Food and Beverage operations and strategic direction of the Hotel. The role focuses on delivering exceptional guest experiences, achieving financial goals, driving brand identity, and managing a high-performing team.

Key Responsibilities:

Operational Leadership

Ensure that the Bakery and Pastry Kitchen is managed efficiently and that Company and Hotel Policies Procedures and Minimum Standards are adhered to.

Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

Monitor service and bakery pastry standards in all outlets and banquets.

Work with the Outlet Managers, Banquet Services Manager and respective Chef de Cuisines to take corrective action where necessary.

Check incoming ingredients and ensure that all merchandise is in accordance with order sheets and receiving records.

Ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.

People Management

Recruit, train, coach, and lead a diverse team.Conduct regular performance reviews and implement training plans for career development.Monitor staff performance and provide coaching or disciplinary actions when needed.Foster a team-oriented and guest-focused environment. Together with a culture of excellence, creativity.Assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

Financial Business Management

Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.Ensure that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.Assist in proactively managing costs based on key performance indicators.To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

Food and Beverage Product

Frequently verify that only fresh products are used in Bakery and Pastry preparation.Regularly taste bakery and Pastry products in all outlets and be demanding and critical when it comes to Food Beverage quality.Constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.Continuously explore ways to support outlets in creating products that help to maximize revenues and profits.

Compliance Standards

Ensure compliance with health and safety, local labor laws and regulations.Maintain all operational SOPs, checklists, and audit documentation.Participate in hotel leadership meetings and interdepartmental coordination.

Qualifications Skills:

Minimum 3 years in a leadership role in a 5-star hotel.Proven experience in Culinary operations particularly Pastry / Bakery.Strong knowledge of Food and Beverage trends.Excellent leadership, communication in both spoken and written and interpersonal skills.

Qualifications Skills:

Minimum 3 years in a leadership role in a 5-star hotel.Proven experience in Culinary operations particularly Pastry / Bakery.Strong knowledge of Food and Beverage trends.Excellent leadership, communication in both spoken and written and interpersonal skills.