Chef Bakery

Fulltime working in HCMC, Vietnam
- Working for the Top F&B Chain in Vietnam
- English at business level

**Education background**:
A Bachelor degree or Upper degree in Food Technology/ Pastry arts/ Baking/...

**Experience**
- 04+ years of experience in F&B New Product Innovation/ pastry production, preferably in a high-volume, fine dining restaurant or experience as a 5-star hotel chef
- Demonstrated ability to create & test recipes

**Key Accountabilities**:
**1/ New Product Development**
- Follow the Company’s strategic product innovation plans to develop products with a unique selling proposition
(USP), delicious taste, the right Gross profit percentage and GVFM
- Consolidate data gathering for new product specifications: results of consumer insights team about consumer trends/ preferences/ needs, Focus Group tests, & Central Located Tests.
- Create new recipes, modify new product recipes and ingredient selection while taking note of nutrition, shelf life, regulations, customer feedback, seasonal availability of ingredients, and cost considerations
- Establish new product specifications, formulations and formulate new food production standards & standard operating procedures

**2/ Product Commercialization**
- Plan, organize and execute the production of a wide range of pastries, and baked goods, ensuring consistency in taste, texture, and presentation
- Refine new recipe formulation, alternative ingredients, and food preparation processes to meet mass production and compliance needs
- Review methods to improve the quality of new baked products and compliance with food regulations during mass production
- Make recommendations in the design of new manufacturing processes or to change current equipment or processes

**3/ Training and Food Safety**
- Train the pastry Training team/ 3rd parties, providing detailed guidance on pastry techniques, ingredients, recipes, food safety and preparation process of the products
- Maintain high levels of cleanliness and sanitation, ensuring compliance with food safety regulations and standards
- Oversee the maintenance and upkeep of pastry equipment, ensuring that all equipment is in good working condition, properly cleaned, and well-maintained

**4/ Product Standardization**
- Make sure new products be handed over to Operation with clear and full information when launching
- Develop SOPs for Operations to ensure products’ quality and consistency in the whole system
- Analyze and track product performance, customer feedback, and market trends to identify opportunities for product enhancement and innovation
- Maintain and stabilize the quality of the present products in store, update standards and changes from suppliers as necessary

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