1. Kitchen Management & Operations
- Develop daily and weekly production plans based on demand forecasts, inventory levels, and resource availability.
- Supervise daily production of chocolate tablets, pastries, and creative chocolate applications.
- Manage kitchen shifts, opening and closing procedures in compliance with company standards.
- Ensure timely preparation of ingredients and finished products based on production plans.
- Manage and control raw material and packaging orders according to production needs
- Lead the kitchen team in maintaining clean, organized, and well-functioning equipment and facilities.
- Respond to customer inquiries related to chocolate products and promote knowledge sharing across the team.
- Collaborate with QA/QC department to conduct regular testing and resolve any quality issues promptly.
- Maintain quality and consistency in all chocolate, cake, and bread applications served.
Documentation:
- Maintain accurate documentation for recipes, tests, quality checks, and R&D activities.
- Prepare regular reports, including production reports, destroyed products or ingredients, ...
2. Product Formulation & Testing
- Optimize recipes for chocolate, cakes, and breads, ensuring alignment with the development roadmap.
- Conduct sensory testing for taste, texture, and presentation to meet product excellence standards.
- Train kitchen and production teams on new products to ensure effective rollout.
- Continuously improve existing products for better quality and cost efficiency.
3. Food Safety & Hygiene Compliance
- Supervise food handling, preparation, and storage procedures to meet food safety regulations.
- Ensure all ingredients are stored and used in accordance with product and hygiene standards.
- Design efficient kitchen workflows that optimize food hygiene and operational performance.
- Monitor compliance with occupational safety, hygiene, and sanitation protocols.
4. Team Development & Human Resource Coordination
- Develop training plans and conduct onboarding for new kitchen staff and new menu launches.
- Coach team leaders on effective kitchen management and shift coordination skills.
- Participate in recruitment and staffing decisions for the kitchen department.
5. Operational Consistency & Cost Control
- Maintain consistency in kitchen operations and product quality across locations.
- Analyze and improve kitchen performance by addressing inefficiencies and inconsistencies.
- Monitor and manage food cost through inventory control, waste management, and proper ordering practices.
- Submit weekly kitchen reports and suggest improvement actions to senior management
6. Workshops & Customer Engagement
- Deliver hands-on workshops to customers, showcasing techniques in chocolate and pastry creation.
- Support product application demos and events, ensuring proper preparation and quality.