Company OverviewEstablished in 2015, 7 Management has grown into a premier hospitality and management group, renowned for its innovative concepts and acclaimed international brands. From casual dining to upscale entertainment, 7 Management delivers experiences that go beyond traditional hospitality across the Middle East and Europe. With a rapidly expanding presence, the group sets the standard in restaurants, lounges, bars, and clubs, seamlessly combining exceptional cuisine with unforgettable entertainment.
Role OverviewThe role leads the bakery section and is responsible for all breads, viennoiserie, and baked goods produced for the venues. This role makes sure every bakery item is consistent in quality, taste, and appearance, follows the brand’s culinary standards, and is produced within cost and hygiene requirements.
Key Responsibilities
- * Bakery Production & Daily Operations: Plans and runs daily bakery production, including artisan breads, sourdough, laminated doughs, rolls, and baked goods for service and events. Manages fermentation, proofing, and baking schedules so all items are fresh, on time, and match approved recipes and specifications.
- Product Development & Innovation: Works with the Head Chef to develop and refine bread and bakery offerings, seasonal items, and event products in line with each venue concept. Documents standard recipes, dough formulas, and production specs for every approved item.
- Quality Control & Consistency: Inspects and tastes all bakery output before release. Maintains consistent crumb, crust, flavor, and appearance, and adjusts formulas or processes immediately when deviations occur.
- Team Supervision, Stock & Cost Control: Leads bakers and junior staff on each shift through task allocation, technique demonstrations, and on-the-job coaching. Manages bakery inventory and ordering, rotates stock (FIFO), and monitors food cost and wastage, reporting variances to the Head Chef.
- Hygiene, Safety & Compliance: Maintains the bakery section, ovens, mixers, and storage areas to HACCP and local food safety regulations. Ensures correct labeling, temperature control, and allergen management, including gluten and nut controls, for all bakery items.
Qualifications
- * Diploma or certificate in Baking, Bakery Arts, Culinary Arts, or a related field.
- 3–5 years’ experience in bakery production within upscale restaurants, hotels, artisan bakeries, or high-volume venues, with at least 1–2 years in a senior baker or bakery supervisor role.
- Strong command of bread and bakery techniques, including sourdough and natural fermentation, laminated doughs, enriched doughs, and large-batch production.
- Working knowledge of HACCP, food safety, and allergen controls.
- Organized, detail-oriented, and able to lead a small team under pressure, including early-morning shifts and peak event volumes.
