Jobdesk
- Supervise the entire production process of bread, pastry, and cakes, from ingredient preparation to presentation.
- Control the quality of raw materials, taste, texture, and product appearance according to company standards.
- Assist in menu planning, developing new recipes, and seasonal product innovation.
- Arrange and manage the work schedules of the bakery kitchen staff to ensure operational efficiency.
- Train and guide the bakery team in production techniques, decoration, and work area cleanliness.
- Ensure the work area, equipment, and ingredients are always in clean, safe, and hygienic condition.
- Work closely with the purchasing team to ensure the availability of quality raw materials.
- Manage stock: oversee inventory and minimize waste.
- Assist the Executive Chef in evaluating team performance, recipe standardization, and production cost control.
- Minimum D3 education or equivalent in Culinary Arts / Pastry & Bakery / Food Production.
- Minimum 3-5 years of work experience in the bakery/pastry field, including experience as a Senior Baker / Pastry Chef de Partie / Sous Chef.
- In-depth knowledge of various bakery techniques: fermentation, lamination, viennoiserie, sponge, and cake decoration.
- Able to operate modern bakery equipment (proofer, deck oven, mixer, sheeter, etc.).
- Creative in creating new recipes and product concepts that align with current trends.
- Disciplined, highly meticulous, and results-oriented.
- Able to work in a team, possess leadership skills, and able to motivate subordinates.
- Willing to work in a shift system, including weekends or public holidays if required.
- (Optional) Possess basic kitchen administration skills: costing, inventory, and production control.