Deskripsi pekerjaan CDP Patisserie ONNI House
Job Responsibilities
- Develop new bakery and pastry products based on business needs, market trends, customer preferences, and product concepts.
- Develop, standardize, and continuously improve recipes, production methods, portioning, and product specifications to ensure consistent quality.
- Conduct product trials and testing before product launch, including evaluation of taste, appearance, yield, production feasibility, and cost.
- Oversee daily bakery and pastry production to ensure product quality, consistency, efficiency, and compliance with established standards.
- Prepare and maintain standardized recipes, recipe costing, BOM (Bill of Materials), production procedures, and product specifications.
- Calculate and monitor COGS, food cost, yield, portion cost, and overall production costs for bakery and pastry products.
- Monitor raw material usage, inventory, production yield, and food waste, and identify opportunities to improve cost efficiency.
- Establish appropriate product shelf life, storage methods, handling procedures, and production standards.
- Conduct quality control of raw materials, production processes, and finished products to ensure products meet established quality standards.
- Ensure proper implementation of food safety, hygiene, sanitation, storage, and kitchen SOPs.
- Regularly evaluate existing products and recommend improvements in recipe, presentation, production process, quality, and cost efficiency.
- Coordinate with Purchasing, Finance/Cost Control, Operations, and other related departments regarding raw materials, costing, suppliers, product development, and operational requirements.
- Provide training, technical guidance, and support to the bakery and pastry team, particularly for new products, recipes, and production procedures.
- Ensure new and existing products can be consistently reproduced by the production team according to established standards.
- Prepare production, product development, costing, waste, and other operational reports as required.
- Support operational requirements during product launches, seasonal periods, special events, weekends, public holidays, and peak production periods.
Requirements
- Minimum 3 years of relevant experience in bakery and pastry production, preferably with experience in product development or commercial production.
- Minimum D3 in Culinary Arts, Pastry, Food Technology, Hospitality, or a relevant field.
- Strong hands-on knowledge and technical skills in both bakery and pastry production.
- Good understanding of recipe development, recipe standardization, portioning, production methods, and product consistency.
- Able to calculate and control COGS, food cost, recipe costing, yield, portion cost, and production costs.
- Good understanding of inventory control, food waste management, shelf life, storage, and cost efficiency.
- Good knowledge of food safety, hygiene, sanitation, and proper food handling procedures.
- Strong attention to detail with a high commitment to product quality and consistency.
- Creative and innovative, with a strong interest in developing new bakery and pastry products.
- Good analytical, problem-solving, organizational, and time-management skills.
- Able to provide technical guidance and training to production team members.
- Able to work independently while collaborating effectively with other departments and team members.
- Able to work in a fast-paced production environment and meet production and product development deadlines.
- Flexible with working hours and willing to adjust to operational requirements, including weekends, public holidays, and peak periods.
- Experience in commercial bakery, central kitchen, patisserie, hotel, restaurant, café, or similar F&B operations is preferred.
