[SOKO] Executive Bakery Chef

As the Executive Bakery Chef, you will be responsible for the overall management and coordination of bakery operations across multiple venues. Your primary goal will be to maintain high standards of quality, consistency, and efficiency in all aspects of bakery production while overseeing a team of bakers and support staff.

Key Responsibilities:

1.Menu Development:

Create and develop innovative bakery menus that cater to the preferences and demographics of each venue's clientele.

Regularly review and update menus to incorporate seasonal ingredients and culinary trends.

Work closely with Management Team to create innovative baked goods following company's guidelines

2.Production Management:

Oversee the production of a variety of baked goods, including bread, pastries, cakes, and desserts, ensuring consistency in taste, texture, and presentation.

Develop and implement production schedules to optimize workflow and minimize waste.

3.Quality Control:

Maintain strict quality control standards to uphold the reputation of the bakery brand.

Conduct regular inspections of ingredients, finished products, and equipment to ensure adherence to food safety and sanitation guidelines.

4.Team Leadership:

Recruit, train, and supervise bakery staff, including bakers, pastry chefs, and kitchen assistants.

Provide ongoing coaching and mentoring to foster a culture of excellence and teamwork.

5.Inventory Management:

Manage inventory levels of raw materials and finished products across multiple venues.

Coordinate with suppliers to ensure timely delivery of ingredients and supplies while optimizing costs.

6.Cost Control:

Monitor expenses related to food and labor to maintain profitability.

Implement cost-saving measures without compromising quality or customer satisfaction.

7.Customer Service:

Collaborate with front-of-house staff to ensure seamless service and a positive customer experience.

Address customer feedback and concerns promptly and professionally.

Following SOKOGROUP's customer service guidelines to match customers' demands

8.Regulatory Compliance:

Stay informed about local health and safety regulations pertaining to food service establishments.

Ensure compliance with all relevant laws and regulations, including food handling and sanitation standards.

• Competitive salary commensurate with experience.

• Opportunities for advancement within the company.

• 12 annual leave per year.

• 1 day off per week.

• Uniform, Parking fee.

• Full Social Insurance.

• 20% Employee discounts on food and beverages.

• Ongoing training and development opportunities

• Company bonding trips & social parties.

Strong knowledge of bakery techniques, ingredients, and equipment.

Excellent managerial and organizational skills.

Creativity and innovation in menu development.

Attention to detail and commitment to quality.

Effective communication and interpersonal abilities.

Familiarity with food safety and sanitation regulations.

Ability to work under pressure in a fast-paced environment.

Culinary degree or relevant certification preferred.

Send your CV/portfolio

recruitment(at)sokogroupvn.com