Head Baker Bakes French Pastry

Your Role
We are looking for a Bakery Head Chef / Head Baker to lead our bakery operations, ensuring consistent, high-quality production of baked goods. You will work closely with the team to maintain our standards and manage the kitchen's daily operations, driving creativity while preserving the authenticity of our brand. Additionally, you will play a crucial role in ingredient sourcing and staff development to ensure excellence in every aspect of our production process.
Essential Responsibilities
Kitchen Operations
Oversee daily and monthly kitchen operations, ensuring the consistent execution of recipes.
Manage production schedules to meet the demands of retail and wholesale orders.
Enforce strict hygiene, safety, and cleanliness standards, maintaining compliance with food safety regulations.
Recipe Development & Quality Control
Implement and monitor quality control measures to ensure that every item produced meets the highest standard.
Ensure the consistent production of bakery items, maintaining the quality and authenticity of all products.
Regularly update and refine existing recipes, ensuring that they are in line with our brand and customer preferences.
Inventory Management
Manage inventory and stock levels, ensuring that ingredients are available for scheduled production without excess waste.
Team Leadership & Training
Organize training sessions for staff on new techniques, recipes, and equipment as needed.
Foster a collaborative and productive working environment, encouraging teamwork and professional growth.
Work with the Executive Pastry Chef and R&D Chef on pre-launch preparations for new products.
Collaboration & Innovation
Collaborate with R&D and other departments to create bakery products that meet market trends, consumer preferences, and seasonal demands.

Compensation
Competitive salary based on experience.
Social security and health insurance.
Yearly health check.
12 days of annual leave, excluding Lunar New Year.
13th-month bonus.
Employee discounts in our bakery, cafes, and lounges.

Qualifications
Excellent understanding of food safety and sanitation standards.
Proven experience in similar positions (Bakery Manager or Head Chef, etc.), preferably in a bakery, café, or restaurant with a focus on artisanal bread and pastries.
Strong leadership and time management skills to ensure product quality, and producing lead time.
Good communication skills in English and Vietnamese.
Creative problem-solving abilities and a passion for baking and pastry innovation.
Organizational skills to handle inventory management and kitchen scheduling.
Extensive knowledge of baking techniques, including sourdough, viennoiserie, and other baked goods.
Culinary degree or equivalent experience in bakery operations.