Kerja Sepenuh Masa BAKERY HEAD CHEF, Gaji tinggi MYR 6,500 di Yuns & Hot Crush Sdn. Bhd. WP Kuala Lumpur - Maukerja

① Industry & Management Experience

• 5+ years of experience in the bakery industry.

• 3+ years of production team management experience.

• Proven experience managing a production team of 10+ people.

② Production Management｜Must Be Able to Execute Independently

• Able to independently develop, implement and improve production SOPs to ensure consistent product quality across different bakers.

• Able to calculate raw material wastage, including flour, butter and other key ingredients, and maintain overall production wastage at ≤5%.

• Experienced in operating tunnel ovens, rotary rack ovens and proofing cabinets, with the ability to identify and adjust temperature, timing and equipment variations.

• Able to independently create daily and weekly production plans and respond effectively to sudden increases in production demand.

• Able to optimize production flow based on products, equipment and manpower while maintaining quality and efficiency.

③ Team Management｜Must Have Hands-On Experience

• Able to dynamically schedule manpower according to production needs and prevent idle manpower or inefficient staffing.

• Able to train and develop at least 3 key team members who can independently cover critical production positions.

• Able to design simple performance management systems linked to production output and product yield.

• Able to step in and solve production issues when problems occur, stabilize the team and ensure production targets are achieved.

• Production Planning: Develop and execute daily and weekly production plans based on sales forecasts, inventory levels and store requirements, including production batches and baking schedules.

• Production Operations: Oversee the overall bakery production process and ensure all products are produced on time, in the required quantity and according to brand standards.

• Quality Control: Maintain strict product quality standards and ensure SOPs are consistently followed. Identify and correct deviations in product quality, specifications and consistency.

• SOP Development & Improvement: Develop, implement and continuously improve production SOPs to ensure consistent results across different bakers.

• Capacity Management: Adjust production plans, manpower and equipment according to changes in demand, including peak periods and sudden increases in production volume.

• Raw Material & Wastage Control: Monitor raw material usage, inventory, production wastage and yield, and continuously identify opportunities to improve cost efficiency.

• Equipment Management: Manage the daily operation and settings of key bakery equipment, including ovens and proofing cabinets. Identify and respond to equipment or production issues promptly.

• Manpower & Shift Planning: Allocate team members and shifts according to production requirements and individual skill levels to ensure efficient manpower utilization.

• Team Training & Development: Lead hands-on training and coaching for the bakery team and develop key team members who are capable of independently handling critical production positions.

• Production Performance Management: Monitor team performance through production output, yield and wastage indicators, and continuously improve productivity and product quality.

• Food Safety & Hygiene: Ensure strict compliance with food safety, hygiene and operational standards. Take immediate action, including discarding non-compliant ingredients or products when necessary.

• Problem Solving & Continuous Improvement: Take ownership of production issues involving quality, capacity, manpower or equipment, identify root causes and implement effective improvements.

• Cross-Department Collaboration: Work closely with store operations, purchasing and management teams to adjust production plans according to sales and operational needs.

• New Store & Project Support: Support new store openings, product launches and production system setup, including production testing, team training and on-site operational support.

• Attractive Salary
• Quarterly Incentives
• Overtime Pay (if applicable)
• Annual Leave as per Labour Law
• EPF / SOCSO / SIP Contributions
• Replacement Leave for Public Holidays
• Staff Discounts
• Annual Leave
• EPF
• SOCSO
• EIS