Executive Bakery Chef - Central Bakery Production

Required Skills

Strong professional background in central bakery production, large-scale hotel bakery operations, or similar centralized production facilities. Previous experience in establishing, opening, restructuring, or managing a central bakery operation is highly preferred. Experience within luxury hotels, international hospitality groups, premium bakeries, or large-scale catering operations. Excellent technical knowledge of artisan bread, sourdough, laminated dough, viennoiserie, breakfast bakery, and modern bakery production. Strong understanding of production planning, recipe standardization, costing, yield management, and waste control. Experience managing production for multiple hotels, restaurants, or outlets from one central production facility. Strong leadership, training, and team-development skills. Good understanding of bakery equipment, production flow, kitchen layout, and operational requirements. Strong organizational and communication skills. Professional working proficiency in English. International experience is highly preferred.

Location: Gouna This is a key leadership position responsible for establishing and managing a high-quality centralized bakery operation supplying All our hotels and hospitality outlets across El Gouna.Key ResponsibilitiesLead the setup, implementation, and daily operation of the central bakery production facility.Develop and standardize high-quality bakery and selected pastry products across multiple hotels.Establish production systems, standardized recipes, specifications, yields, and quality standards.Plan production volumes according to the requirements of each hotel and outlet.Ensure consistency in product quality, presentation, taste, and portioning.Develop a strong range of artisan breads, sourdough, viennoiserie, croissants, breakfast pastries, and other premium bakery products.Manage food cost, labor productivity, waste reduction, inventory, and overall production efficiency.Establish effective ordering, production, storage, and distribution procedures.Recruit, train, develop, and supervise the central bakery team.Work closely with Executive Chefs, Procurement, Engineering, Finance, and Food Safety teams.Ensure full compliance with hygiene, food safety, HACCP, and company standards.Support the gradual transition of bakery production from individual hotels into the centralized operation.Continuously develop new products and improve production methods while maintaining operational efficiency.Requirement: Strong professional background in central bakery production, large-scale hotel bakery operations, or similar centralized production facilities.Previous experience in establishing, opening, restructuring, or managing a central bakery operation is highly preferred.Experience within luxury hotels, international hospitality groups, premium bakeries, or large-scale catering operations.Excellent technical knowledge of artisan bread, sourdough, laminated dough, viennoiserie, breakfast bakery, and modern bakery production.Strong understanding of production planning, recipe standardization, costing, yield management, and waste control.Experience managing production for multiple hotels, restaurants, or outlets from one central production facility.Strong leadership, training, and team-development skills.Good understanding of bakery equipment, production flow, kitchen layout, and operational requirements.Strong organizational and communication skills.Professional working proficiency in English.International experience is highly preferred.