This position is responsible to leverage consumer insights and category and project opportunities for the donut, cakes R&D in alignment with the business strategies established by the company
Relevant input on Strategy and Opportunity identification, competitive advantages understanding and translate consumer insights into product, packaging and functional attributes
Ensure full strategy alignment of ideas and concepts developed with the category
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Production & Baking: Prepare breads / pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate.
Cake Decoration: Expertly decorate cakes, pastries, and tarts using buttercream, fondant, and ganache to meet our company’s aesthetic standards.
Standardization & SOPs: Able to read and follow recipes, using gram-based SOPs to ensure consistency in taste, texture, and appearance across all batches and ensure good quality.
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To ensure that the preparation, presentation and services are carried out promptly and to the agreed company standards and to promote a friendly and helpful atmosphere.
Prepares, produces and bakes goods following SOP based on company recipes at daily basic.
To maintain a high standard of food hygiene, safety and cleanliness in accordance with the company and client policies and statutory requirements.
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Food Preparation & Mise en Place – Prepare and organise all ingredients, sauces, marinades, garnishes and other mise en place according to the daily menu and production requirements.
Cooking & Food Production – Assist in preparing and cooking meals according to approved recipes, portion sizes, quality standards and required production quantities.
Meal Service – Assist in the preparation, setup and serving of meals for students, teachers and staff, ensuring food is replenished and presented properly throughout service.
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Production & Baking: Prepare breads / pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate.
Cake Decoration: Expertly decorate cakes, pastries, and tarts using buttercream, fondant, and ganache to meet our company’s aesthetic standards.
Standardization & SOPs: Able to read and follow recipes, using gram-based SOPs to ensure consistency in taste, texture, and appearance across all batches and ensure good quality.
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High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Maintains food handling and sanitation standards.
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Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
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