Baker Raffles & Fairmont The Red Sea.

About Raffles & Fairmont The Red Sea

Raffles & Fairmont The Red Sea is a nature-focused resort situated within the groundbreaking Red Sea Project in Umluj, Tabuk, Saudi Arabia. This destination features 361 rooms, eleven distinct dining concepts, a Spa, and an 18-hole championship golf course. The resort is committed to establishing new standards in sustainable development, located on 200km of untouched coastline, an archipelago of over 90 unspoiled islands, and rich natural habitats.

The Baker Role

Raffles Hotels & Resorts is seeking a dedicated Baker to join the culinary team at Raffles & Fairmont The Red Sea. This full-time position involves supporting the daily operations of the Bakery and Pastry section, with a primary focus on producing high-quality bread and bakery products for all hotel outlets. The Baker will work under the direct supervision of the Executive Pastry Chef and Sous Chef.

Key Responsibilities

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, and coordinating daily bakery and pastry operations.
• Participate in all food production activities within the kitchen, with a focus on bakery and pastry production, maintaining quality standards.
• Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards.
• Assist in planning and organizing daily bakery production to ensure required quantities are prepared within operational timelines.
• Ensure proper handling and use of bakery equipment to prevent loss, damage, or unnecessary wear.
• Assist with ordering, receiving, and proper storage of bakery materials and ingredients.
• Minimize and control wastage through accurate production planning, portion control, and proper storage practices.
• Maintain effective quality and quantity control of bakery production.
• Assist in creating and developing new bakery products in line with the hotel's culinary standards.
• Set up bread and bakery displays when required, ensuring attractive and consistent presentation.
• Maintain a clean, organized, and professional working environment at all times.
• Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained.
• Report any major complaints, quality concerns, equipment issues, or operational problems to the Executive Pastry Chef.
• Assist in training bakery colleagues to maintain and continuously improve production and quality standards.
• Attend training and development programs as assigned by management.
• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.
• Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef.
• Work effectively as part of a team, demonstrating a positive attitude, honesty, professionalism, and willingness to learn.
• Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.

Required Qualifications and Experience

• Previous experience (0-1 years) in a bakery or pastry kitchen is preferred.
• Culinary or bakery training or certification is preferred.
• Previous experience in a luxury hotel or resort environment is preferred.

Essential Skills and Attributes

• Knowledge of bread production, bakery techniques, ingredients, and equipment.
• Knowledge of food hygiene, sanitation, and food safety standards.
• Ability to follow recipes, production specifications, and established procedures accurately.
• Ability to work efficiently in a high-volume luxury hospitality environment.
• Ability to maintain consistent quality and presentation standards.
• Basic knowledge of inventory, storage, production planning, and waste control.
• Ability to communicate effectively with colleagues and supervisors.
• Ability to work flexible shifts, including early mornings, weekends, and public holidays.
• Ability to work under pressure while maintaining quality and efficiency.
• Professional appearance, positive attitude, and strong work ethic.
• Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness.
• Willingness to participate in training and continuous professional development.
• A proactive, anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with luxury standards.
• Understanding of ultra-luxury guest expectations and brand alignment.

Specific Role Requirements

• Regional experience is a must.
• Experience in pre-opening stages is a plus.
• Experience in project coordination, scheduling, and document control during pre-opening stages is a plus.