Job Description
<Job Responsibilities> - Manage and supervise daily pastry production activities, ensuring products are made according to approved recipes, standards, and production plans - Ensure consistency in taste, texture, appearance, portioning, and product quality across production batches and all points of sale - Inspect product and raw-material quality; promptly identify, handle, and report non-conformities and quality issues - Ensure all production activities comply with food safety and hygiene requirements, HACCP/FSSC 22000 standards, and Company regulations - Research and develop new pastries, desserts, and bakery products in line with the company’s product direction and brand standards. - Improve recipes, production processes, baking techniques, and presentation standards to enhance product quality and production efficiency - Conduct product trials, tastings, and product evaluations before official production launch - Develop, standardize, and update recipes, portioning, production procedures, and quality standards for each product - Manage, assign, and supervise the Pastry team, ensuring staffing meets production requirements and work schedules - Train, guide, and develop Pastry employees' technical skills in baking techniques, recipes, quality standards, and food safety and hygiene - Monitor work performance, coach and evaluate employees, and recommend measures to improve team capability and effectiveness - Control the use of raw materials, portioning, yield, and food cost, and minimize production loss and waste - Coordinate with Purchasing and Warehouse to control the quality, quantity, inventory, and suitability of raw materials - Coordinate with QA, Production, Purchasing, Warehouse, and Operations to resolve quality and production-related issues - Monitor production plans and business demand, ensuring output is aligned with sales forecasts and the requirements of the stores - Participate in product costing, control portioning, and propose solutions to improve productivity and cost efficiency - Prepare reports related to production, product quality, waste, technical issues, and improvement actions - Support audit, quality inspection, and food safety activities; ensure corrective actions are completed within the required timelines - Keep up to date with Pastry/Bakery techniques, product trends, and new production technologies; propose ideas suitable for the company. - Communicate and coordinate in English with Management, foreign Chefs, suppliers, or partners when required.
Job Requirement
<Necessary Skills / Experience> - Bachelor's degree in Pastry, Bakery, Culinary Arts, Hospitality Management, or a related field - Language: English or Japanese - Business Level - At least 2 years of experience as Chief/ Supervisor/ Manager in Pastry/ Bakery production company - Knowledge of HACCP/FSSC 22000/ ISO food safety standards is a must - Strong leadership and team management skills - Excellent baking techniques and recipe development expertise - Ability to work under pressure and meet production deadlines