Requirement:
· Minimum Experience 2 years in Bakery and Pastry and donut production
· Experience in a Central Kitchen for F&B is preferred.
· Creative, innovative, and up-to-date with pastry & bakery trends.
· Good knowledge of food cost, stock management, and production efficiency.
· Strong leadership and communication skills.
· Detail-oriented, consistent, and able to work under pressure.
Job Desc:
- Responsible for daily operational activities in the Bakery production department
- Responsible for quality control of production according to company standards
- Manage the operational system of the kitchen and ensure it runs according to procedures
- Lead and direct the work performance of the Kitchen Bakery team
- Lead and manage the activities of preparation, production, and finishing of products
- Responsible for the performance of the Kitchen Bakery team
- Responsible for operating kitchen machinery and ensuring proper maintenance of bakery kitchen equipment
- Responsible for the proper handling of all semi-finished and finished products to minimize damage/waste
- Manage and develop the performance of the kitchen team staff
- Responsible for R&D (Research and Development) of new bakery and pastry products, including testing, innovation, and continuous improvement of existing product