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 Responsibilities
- Lead 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.
