1. Education:

• Bachelor’s in Culinary Arts, Food Technology, or related field.
• HACCP/ISO certification required; advanced bakery or industrial production training preferred.

2. Experience:

• 8–12 years of leadership in central kitchen, hotel, airline catering, or FMCG bakery operations.
• Proven ability to scale artisan bakery to industrial production while maintaining quality.

3. Skills:

• Bilingual (English–Vietnamese) with strong leadership and financial acumen.
  Strategic thinker with hands-on operational expertise.
• Passion for innovation, sustainability, and continuous improvement.
  High attention to detail, integrity, and ability to perform under pressure.

• Full salary during probation and full social insurance contribution from day one.
• Comprehensive health insurance and annual medical check-ups.
• Transportation support (taxi card) and responsibility allowance.
• Annual bonus, performance-based salary review, and career growth opportunities.
• Learning & development programs and regular team engagement activities to build connection and growth.

Job Summary

The Executive Pastry & Bakery Chef leads the strategic and operational management of all pastry and bakery production at the Central Kitchen, ensuring a balance between artisan craftsmanship and industrial-scale efficiency. This role oversees the full production lifecycle — from R&D and innovation to large-scale manufacturing, packaging, and distribution — while maintaining premium quality, compliance with international standards (HACCP, ISO, GMP), and alignment with sustainability goals.

Key Responsibilities

1. Planning & Budgeting

• Manage P&L, food and labor costs, and production efficiency KPIs.
• Develop annual production plans and CapEx aligned with automation and growth strategies.
• Optimize recipes, processes, and supplier agreements to achieve cost savings.

2. Production & Quality Management

• Supervise daily production of bread, pastries, cakes, mooncakes, and seasonal products.
• Maintain artisan quality while scaling production for consistency and volume.
• Implement SOPs, quality audits, and ensure product integrity at every stage.
• Build and mentor a skilled team through structured training and continuous improvement.

3. Innovation & Product Development

• Lead development of new product lines (plant-based, low-sugar, gluten-free, functional bakery).
• Collaborate with Marketing to align launches with brand identity and consumer trends.
• Validate shelf-life, packaging, and sensory testing for market readiness.

4. Operational Efficiency & Compliance

• Optimize production layouts and integrate automation technologies for higher efficiency.
• Enforce HACCP, ISO, GMP, allergen control, traceability, and food safety compliance.
• Drive waste reduction, energy efficiency, and sustainable sourcing initiatives across operations.