Bakery Chef

- Deliver qualified products timely meet company and customers' requirements.
- Production staffs act in/ within the company's values and regulations
- Management and executive chef from the receipt to the finished product, ensuring consistent quality and meet safety standards of food hygiene.
- Closely monitor the implementation of the work of the kitchen staff with high efficiency
- Create production plan, manage and coordinate personnel for reasonable activities
- Responsible for the management and training of kitchen staff to improve their skills, agility, diligence.
- Responsible for the implementation of the food according to the process, the number of product development department launched.
- Ensuring accurate information timely between the company and the kitchen staff.
- Guidance kitchen staff used properly and with high efficiency machines and equipment used in production.
- Efficient use of resources is provided in order to ensure jobs and reduce the wastage of raw materials and manpower.
- Implementation of the production report incidents to superiors for timely treatment.
- Always towards the goal of building team spirit, solidarity and unanimity in the production room, building professional working style with the kitchen staff and the entire staff of Production Department.
- Perform discipline, discipline, order, cleanliness, hygiene and safety work environment in all circumstances.
- Perform assigned tasks in accordance with the production targets set out, recorded and reported clearly, accurately.