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.
KEY RESPONSIBILITIES:
Kitchen management
Report directly and support Production Manager with Kitchen operations.
Follow, and arrange the shift assignment, opening, and closing procedures alongside company standards.
Perform daily tasks for pastry products, chocolate tablets, and chocolate creations, care for equipment, and report on daily work progress.
Supervise the kitchen team to timely prepare ingredients and products as per the plan
Attention to detail to ensure a consistently high standard of chocolate creation/making and delivery of the best quality product to the customers.
Ensure all products are served perfectly throughout the operation and provide feedback where appropriate.
Be the main person to answer customer questions regarding chocolate products and encourage knowledge sharing among the team.
Maintain quality standards for chocolate, cake, and bread applications
Collaborate with quality control teams to conduct regular product testing and analysis
Address and resolve any quality issues in a timely manner
Demonstrates integrity, honesty, and knowledge that builds the company culture, value, and mission of The Cocoa Project.
Together with Marketing and Sales to develop chocolate workshop/ class content and curriculum for chocolate development, chocolate/cake practical classes to customer
Conduct hands-on workshops, demonstrating techniques in chocolate making
Provide guidance and mentorship to participants during workshop sessions.
Product application development
Research and innovation:
Stay updated on industry trends, market demands, and emerging technologies;
Conduct research on ingredients, processes, and technologies relevant to chocolate, cake, and bread production
Propose and implement innovative solutions to enhance product offerings.
Product formulation:
Develop and optimize recipes for chocolate, cake, and bread products based on product development schedule and procedure
Conduct sensory evaluations to ensure product excellence in taste, texture, and appearance
Training the new products to production teams to create unique and marketable product offerings
Continuously improve and optimize existing product formulations for taste, quality, and cost-effectiveness
Provide the product guideline, product standard and product production for customer tasting event based on confirmed schedule;
Internal training before customer tasting if need
Maintain accurate records of formulation, testing, and research activities;
Documentation
Create comprehensive documentation for new product development projects: cost price, recipe instruction, product standard... that meet company's requirements.