Head Chef (Pastry)

The Mochiffon Cake

Key Responsibilities:

Product Development & Innovation: Passionate about baking and creativity; responsible for developing and innovating new bakery products.
Quality Control: Ensure all products meet the highest standards in quality, taste, and appearance, while strictly adhering to food safety and hygiene regulations.
Team Management & Training: Lead, mentor, and train bakery team members to enhance their professional skills and work efficiency, fostering a positive and motivated work environment.
Cost Control: Effectively manage ingredient inventory, control production costs, and optimize production processes.
Production Process Optimization: Oversee daily production operations to ensure smooth and efficient workflows, and handle large-volume orders when necessary.
Procurement Coordination: Coordinate with suppliers to ensure consistent ingredient quality and stable supply.
Accountability & Team Spirit: Demonstrate strong sense of responsibility and a collaborative team mindset.

Job Requirements:

Extensive Experience: Minimum 5 years of experience in a senior or managerial role in the baking industry.
Excellent Baking Skills: Mastery of pastry and dessert techniques, with in-depth knowledge of ingredients and baking principles.
Innovative Mindset: Strong product development capabilities with a drive to create new and popular items.
Leadership Ability: Proven team management and communication skills, with the ability to motivate and lead effectively.
Quality Awareness: High sense of responsibility for food quality, hygiene, and safety.
Efficiency & Organization: Able to work under pressure with strong time management and multitasking abilities.
Language Skills: Fluent in Cantonese; able to read and write Chinese; basic English reading and writing skills preferred.

Working Conditions & Benefits:

Employee Benefits:

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