概要

• 給与

  5,000 MYR ~ 6,200 MYR

• 業界

  Food Services

• 仕事内容

  ■ POSITION PURPOSE
  ・Technical Authority: Serve as the lead artisan and technical expert, taking full accountability for the bakery’s production quality, consistency, and kitchen efficiency.
  ・Culinary Leadership: Drive the outlet’s success by blending master-level baking skills with strategic management of food costs and kitchen labor.
  ・Artisanal Excellence: Uphold the highest standards of Japanese craftsmanship (Wa), ensuring every product reflects authentic textures and flavors.
  ・Operational Governance: Enforce strict adherence to secret recipes, baking SOPs, and international food safety regulations (HACCP/Halal).
  ・Mentorship & Mastery: Cultivate a high-performing production team by transferring technical skills and fostering a culture of precision and pride in craftsmanship.
  
  ■ RESPONSIBILITIES
  ・Culinary Excellence & Production Management
  Hands-on Production: Lead the daily baking schedule, actively participating in dough preparation, shaping, and oven management to ensure peak product quality.
  Recipe & Innovation: Ensure 100% fidelity to Japanese secret recipes; provide feedback on ingredient performance and suggest seasonal localized adjustments where appropriate.
  Quality Benchmarking: Act as the final gatekeeper for all products, conducting sensory evaluations (taste, aroma, texture) to ensure they meet premium brand standards.
  
  ・Kitchen Operations & Resource Management
  Ingredient Strategy: Finalize and approve inventory orders for raw materials and specialized Japanese ingredients based on production demand and shelf-life constraints.
  Wastage Control: Monitor dough and ingredient wastage rigorously; implement corrective baking techniques to optimize yield without compromising quality.
  Workflow Engineering: Design and optimize station workflows to ensure seamless transitions from mixing to proofing, baking, and display.
  Technical Maintenance: Oversee the calibration and maintenance of specialized bakery equipment (deck ovens, spiral mixers, retarder-proofers) to ensure zero downtime.
  
  ・Food Safety, Hygiene & Compliance
  Sanitation Leadership: Lead by example in maintaining a "white-glove" clean environment, ensuring the kitchen meets all HACCP, Halal, and local health regulations.
  Standardization: Ensure all BOH (Back-of-House) staff adhere to strict personal hygiene and food handling protocols.
  Audit Ownership: Take full responsibility for kitchen audit results, ensuring all logs (temperature, cleaning, stock) are updated accurately and daily.
  
  ・Technical Team Leadership
  Skill Transfer: Develop and execute a training roadmap to elevate the technical competency of junior bakers in specialized Japanese techniques.
  Labor Optimization: Plan production rosters that align staff strength with baking cycles, ensuring freshness for peak retail hours while managing overtime.
  Performance & Discipline: Conduct technical appraisals for the bakery team, identifying high-potential talent for advancement and managing performance issues.
  FOH-BOH Synergy: Collaborate closely with the retail team to ensure product descriptions and "storytelling" are accurately communicated to customers.