Bakery & Pastry Kitchen Manager (Mandarin Speaker)

Location: Puchong

Employment Type: Full-time

Salary: RM 7,000 – 10,000/month, commensurate with experience and skills

Experience: Minimum 5 years of experience in the bakery industry

Team Size: 10–20 kitchen team members

Reports To: Operations Director

About the Role

We are looking for an experienced Bakery & Pastry Kitchen Manager to oversee our daily bakery kitchen operations, product quality, production standards, and kitchen team. The successful candidate will have strong hands-on bakery knowledge, experience managing a kitchen team, and the ability to establish and maintain standardized production processes, while ensuring product quality, efficiency, food safety, and cost control.

Key Responsibilities

1. Bakery Production & Quality Control

• Oversee the daily production of bakery and pastry products, including sweet breads, croissants, European-style breads, decorated cakes, Tiramisu, Hokkaido cakes, and other bakery products.
• Ensure consistent product quality and presentation across all production.
• Develop and implement standardized SOPs covering the full production process, from ingredient preparation and weighing to shaping, proofing, baking, and finishing.
• Regularly review, research, and optimize recipes to improve product quality and maintain product innovation.

2. Equipment Management

• Ensure proper operation and usage of bakery and kitchen equipment, including ovens, proofers, dough mixers, sheeters, refrigeration/freezing units, and decorating equipment.
• Establish preventive maintenance schedules and conduct regular equipment inspections.
• Coordinate timely repairs and maintenance of faulty equipment to ensure safe and efficient production.

3. Ingredient & Supplier Management

• Maintain strong knowledge of bakery ingredients, including flour, fats, sugar, dairy products, yeast, dough conditioners, chocolate, fruit preparations, and other raw materials.
• Monitor the market prices of key raw materials.
• Evaluate and compare suppliers based on product quality, cost, and operational requirements.

4. Kitchen Team Management

• Manage a kitchen team of approximately 10–20 employees.
• Handle daily manpower planning, scheduling, work allocation, and performance evaluation.
• Maintain a positive, productive, and well-organized kitchen working environment.
• Handle team coordination and communication matters effectively.
• Establish and monitor kitchen safety, hygiene, and food safety standards.

5. Training & Development

• Train and develop new kitchen team members from the fundamentals.
• Develop structured training and mentoring programmes covering:
• Basic bakery operating techniques
• Product SOPs
• Equipment operation
• Food safety and hygiene
• Production efficiency
• Establish training assessment methods to monitor and evaluate employee progress.

6. Cost & Inventory Management

• Prepare and maintain detailed product costing sheets, including ingredient costs, labour costs, and wastage.
• Implement effective inventory management practices to control raw material usage and reduce spoilage and wastage.
• Continuously identify opportunities to reduce production costs through recipe optimization and process improvements.
• Support the achievement of targeted gross profit margins.

Requirements

• Minimum 5 years of experience in the bakery industry.
• Strong knowledge and hands-on experience in bakery and pastry production.
• Proven experience managing a kitchen or bakery production team.
• Able to manage and coordinate a team of 10–20 employees.
• Strong understanding of bakery ingredients, production processes, equipment, and food safety.
• Experience in developing and implementing SOPs and standardized production processes.
• Strong understanding of product costing, inventory management, and wastage control.
• Good training and team leadership capabilities.
• Able to work in a fast-paced kitchen and production environment.
• Chinese candidate preferred, with proficiency in Mandarin, English, and Malay.
• Strong communication, leadership, problem-solving, and organizational skills.

What We Offer

• Competitive salary of RMB 7,000 – 10,000/month, based on experience and skills.
• Opportunity to lead and develop a professional bakery kitchen team.
• Opportunity to contribute to product development, production standards, and kitchen operations.