Baker

Job Description

The Baker is responsible for preparing fresh bread, pastries, cakes, and desserts to delight both local and international guests at the hotel resort. This role requires creativity, precision, and adherence to food safety standards while showcasing traditional and international baking techniques with a Caribbean twist.

Responsibilities

• Food Preparation & Culinary Excellence
• Prepare and cook meals with a focus on Caribbean, Bahamian, and international cuisine.
• Incorporate fresh, locally sourced seafood, fruits, and produce into daily menus.
• Develop creative seasonal and themed menus for tourists and locals.
• Ensure all dishes meet hotel standards in taste, portion, and presentation.
• Kitchen & Staff Management
• Supervise sous chefs, cooks, and kitchen assistants.
• Assign duties and oversee smooth workflow in a fast-paced environment.
• Train staff in cooking techniques, hygiene, and service standards.
• Quality Control & Hygiene
• Enforce food safety regulations.
• Maintain cleanliness and sanitation of the kitchen and storage areas.
• Monitor portion control to reduce waste and control food cost.
• Inventory & Cost Control
• Manage inventory of ingredients, seafood, and supplies.
• Liaise with local suppliers and fishermen for fresh produce and catch.
• Monitor costs and work within kitchen budgets.
• Guest Interaction
• Participate in live cooking, chef’s tables, and special events.
• Gather guest feedback to continuously improve dining experiences.
• Create signature dishes that reflect Bahamian hospitality.

Requirements

• Culinary Diploma/Degree or professional culinary training.
• 3–5 years of experience as a Chef (hotel/resort experience preferred).
• Strong knowledge of Caribbean and international cuisine.
• Food safety and sanitation certification.
• Excellent leadership and organizational skills.
• Ability to thrive in a busy, multicultural hospitality environment.
• Flexibility to work shifts, weekends, and holidays.

Benefits