Overview

• Salary

  4,500 MYR ~ 5,200 MYR

• Industry

  Food Services

• Job Description

  ■ POSITION PURPOSE
  ・Operational Execution: Support the Bakery Chef Manager in overseeing daily production, ensuring all products meet the brand’s high standards of quality and consistency.
  ・Technical Supervision: Act as the lead technical supervisor on the floor, guiding the bakery team through daily preparation, shaping, and baking cycles.
  ・Artisanal Quality Control: Maintain the standards of Japanese craftsmanship (Wa) by monitoring real-time production and correcting techniques where necessary.
  ・SOP Compliance: Ensure the team strictly adheres to secret recipes, kitchen SOPs, and food safety regulations (HACCP/Halal) during every shift.
  ・Team Guidance: Assist in building a high-performing team through active coaching and by demonstrating professional pride in craftsmanship.
  
  ■ RESPONSIBILITIES
  ・Production Supervision & Quality Support
  Daily Production Lead: Coordinate the daily baking schedule and participate hands-on in dough preparation and oven management to maintain peak freshness and quality.
  Recipe Adherence: Ensure the team follows 100% of the Japanese secret recipes; assist the Chef Manager in monitoring ingredient performance and consistency.
  Shift-Level Quality Control: Perform regular sensory checks (taste, texture, appearance) throughout the day to ensure every batch meets the brand’s premium specifications before display.
  
  ・Kitchen Operations & Inventory Control
  Inventory Monitoring: Assist in managing inventory levels and raw material orders; verify deliveries to ensure Japanese ingredients meet quality standards.
  Wastage Reduction: Track daily wastage and provide real-time feedback to bakers on dough handling to maximize yield and minimize cost.
  Station Efficiency: Supervise station workflows to ensure smooth transitions between mixing, proofing, and baking, especially during peak demand periods.
  Equipment Care: Conduct daily checks on specialized bakery equipment (ovens, proofers, mixers) and report any maintenance needs to the Chef Manager immediately.
  
  ・Food Safety & Hygiene Maintenance
  Sanitation Oversight: Supervise the daily cleaning schedule to maintain a "white-glove" environment in compliance with HACCP and Halal standards.
  Compliance Checks: Monitor BOH staff to ensure strict adherence to personal hygiene protocols and food handling safety.
  Log Management: Maintain daily kitchen logs (temperature, cleaning, and stock rotation) to ensure the outlet is always audit-ready.
  
  ・Technical Team Supervision
  On-the-Job Coaching: Provide immediate, hands-on training to junior bakers to improve their technical proficiency in Japanese baking techniques.
  Roster Assistance: Support the Chef Manager in planning manpower rosters and managing shift-level adjustments to ensure optimal production flow.
  Team Morale: Foster a positive work environment by providing support and motivation to the bakery team during high-pressure periods.
  Communication Bridge: Facilitate clear communication between the kitchen and retail staff regarding product availability and specialized product features.