Role Overview
The Production Chef will lead and manage all production activities at the Central Kitchen, covering both Bakery and Pastry product lines. This role is responsible for ensuring consistent product quality, food safety compliance, production efficiency, and cost control, while supporting business growth and multi-outlet supply.
The position is open to both Vietnamese and expatriate candidates with strong technical and leadership experience in large-scale food production.
Responsibilities
1. Production & Operations
- Lead daily production for Bakery and Pastry items, ensuring output meets volume, quality, and delivery schedules.
- Translate demand forecasts into production plans (finished goods & semi-finished goods).
- Optimize workflows, equipment usage, and manpower allocation to improve productivity.
- Oversee recipe execution, batch consistency, yield control, and waste reduction.
- Control food cost through portioning, yield management, and waste tracking.
2. Quality Control & Food Safety
- Ensure all products meet quality, taste, texture, and appearance standards.
- Implement and maintain HACCP, GMP, and food safety procedures.
- Monitor shelf life, storage conditions, and traceability (lot control, production records).
- Conduct regular product checks and corrective actions when deviations occur.
3. Team Leadership & Training
- Lead, train, and supervise production teams (bakers, pastry chefs, assistants).
- Build standardized SOPs, work instructions, and training materials.
- Coach team members on technical skills, hygiene, and discipline.
- Manage performance, attendance, and productivity KPIs.
4. Product Development Support
- Conduct production trials to verify batch size, production standards & give feedback about recipes to ensure scalability without compromising quality
5. Cross-functional Coordination
- Work closely with Operations, QA, Supply Chain, and Store Teams to ensure smooth supply.
Support store openings, volume ramp-ups, and special production requirements.
Qualifications
1. Skills & Experience
- 8+ years of experience in Bakery & Pastry production.
- At least 23 years in a leadership role (Production Chef, Head Chef, or similar).
- Good English communication skills.
- Experience scaling recipes for mass production.
- Production planning & batch management.
2. Technical Skills
Strong knowledge of:
- Bread, viennoiserie, cakes, pastries, and baked desserts.
- Production planning & batch management.
- Shelf-life control and food safety standards
- Ability to read, develop, and standardize recipes and SOPs.
- Comfortable working with production data (yield, waste, labor efficiency).
3. Leadership & Soft Skills
- Strong people management and team-building skills.
- Hands-on, detail-oriented, and solution-driven.
- Ability to work under pressure and manage tight deadlines.
- Clear communication skills; able to work with multicultural teams.
4. Language
- English is mandatory.
- Bilingual (VietnameseEnglish) is a strong advantage but not mandatory.
Compensations
- Salary based on level
- Social Insurance
- Health Insurance
- Yearly health check
- 13th month bonus
- Performance bonus
- Discounts in our bakeries, cafes, and lounges
- TLC trial card (250.000 VND/month)
- Paid annual leave (based on level)
- Company trips and other company activities
