Bếp Trưởng Chocolate / Chocoolate Pastry Chef

WHO WE ARE:
At The Cocoa Project, our mission is to cultivate a chocolate culture in Vietnam. We aspire to establish a space where we can weave and share captivating narratives surrounding chocolate. Our brand offers a diverse array of chocolate products in a unique F&B store, where innovation, disruption, and creativity form the core elements driving our company's growth under a genuinely sustainable business model.
Job summary
We are looking for an experienced and passionate Head Chef to lead our kitchen team and manage the production of chocolate applications, cakes, and bakery items. This position will oversee daily operations in the kitchen, develop production plans, maintain high standards of product quality and hygiene, and train team members to follow workflows and deliver consistent, excellent products aligned with our brand philosophy. This role also supports brand activities such as workshops and customer activation, contributing to the company's mission of spreading chocolate culture.
Key Responsibilities:
Production Management
Plan and manage daily, weekly, and monthly kitchen production schedules, including the shift assignment, for chocolate applications, cakes, and bakery products.
Supervise the production of chocolate tablets, pastries, cakes, and chocolate creations to ensure consistency and quality.
Ensure all ingredients are prepared and ready as per production timelines.
Prepare regular production reports and other reports as requested by the direct Manager.
Monitor equipment use and maintenance, report issues promptly and suggest solution
Maintain an organized, clean, and efficient kitchen environment following company standards
Optimize kitchen operations for efficiency and minimal waste.
Produce a new product at a testing scale for chocolate, cake, and bread products based on the product development schedule and procedure from the Product MKT division
Maintain accurate records of formulation, testing, and research activities
2. Quality & Hygiene Assurance
Implement and maintain food safety standards (HACCP, hygiene SOPs, etc.).
Collaborate with the Quality Control team to conduct regular product testing
Ensure all products meet internal quality control guidelines and customer expectations.
Conduct regular inspections to maintain hygiene and cleanliness in the kitchen area.
Take corrective actions promptly in case of any product or process has problems.
3. Team Leadership & Training
Train and develop the kitchen team with a focus on skill-building, workflow understanding, and quality control.
Create and update SOPs, visual guides, and training materials for the team.
Provide hands-on training for new employees and guide them through production processes.
Foster a culture of knowledge sharing, integrity, and passion for chocolate.
4. Customer Engagement & Brand Representation
Collaborate with Marketing and Sales teams to develop content and curriculum for workshops and customer classes.
Lead chocolate workshops or practical baking classes to engage and educate customers about chocolate craftsmanship.