Bakery Head Chef

1. Bakery Management: Oversee the daily operations of the bakery section, ensuring consistent quality and efficiency in bread and pastry production. 2. Authentic Franch Baking & Japanese Baking: Specialize in creating traditional Japanese baked goods, incorporating authentic techniques and recipes. 3. Innovation and Menu Development: Innovate and develop new recipes and menu items, blending traditional Franch baking with contemporary flavors and techniques. 4. Quality Control: Ensure the highest standards of food quality and hygiene, adhering to food safety regulations. 5. Staff Training and Supervision: Train and manage bakery staff, imparting skills in Franch baking techniques and fostering a culture of excellence and precision. 6. Inventory Management: Oversee the procurement and management of baking ingredients and supplies, ensuring optimal stock levels and quality. 7. Efficiency and Workflow Optimization: Streamline baking processes for maximum efficiency while maintaining product quality. 8. Customer Engagement: Engage with customers to gain feedback and insights, adapting offerings to meet customer preferences and trends. 9. Collaboration with Culinary Team: Work closely with the culinary team to complement the overall dining experience with a variety of bread and pastries. 10. Cost Control: Manage costs effectively, including budgeting and minimizing waste. The ideal candidate should have extensive experience in baking, with a deep understanding and passion for Franch & Japanese baking traditions and techniques. Excellent leadership, creativity, and attention to detail are crucial for this role.

1. At least 3 year working experience in Michelin French bakery in the same position; 2. Good English communication skills in bakery; 3. Have good experience in team management and cooperation