Position Overview
We are seeking an experienced Pastry Chef with specialized expertise in Japanese sponge cakes and pastries for a high-volume production facility. The ideal candidate will combine traditional Japanese pastry-making techniques with modern production methods to ensure consistent quality and efficiency.
Key Responsibilities
• Lead the production of Japanese sponge cakes in various sizes and specifications
• Develop and maintain recipe standardization for consistent quality
• Oversee and optimize production processes for maximum efficiency
• Train and supervise pastry kitchen staff
• Manage inventory and coordinate with suppliers
• Ensure compliance with food safety and hygiene standards
• Participate in new product development and menu engineering
• Maintain and operate specialized pastry equipment
• Quality control throughout the production process
Required Qualifications
• Minimum 5 years of experience specifically in Japanese pastry production
• Proven expertise in Japanese sponge cake preparation (Kasutera, Castella)
• Deep understanding of Japanese pastry techniques and cultural elements
• Experience in high-volume commercial kitchen operations
• Knowledge of modern bakery equipment and production methods
• Strong leadership and team management skills
• Excellent understanding of food safety and hygiene standards
• Ability to work in a fast-paced environment
• Fluent in English; Japanese language skills are a plus
Technical Skills
• Mastery of Japanese sponge cake techniques (texture, density, moisture content)
• Proficiency with commercial mixers, ovens, and specialized equipment
• Understanding of ingredient chemistry and reactions
• Knowledge of temperature control and baking parameters
• Expertise in quality control methods
• Familiarity with inventory management systems
Key Performance Indicators (KPIs)
Production Efficiency
• Daily production target achievement (minimum 95%)
• Setup and preparation time within standard (maximum 45 minutes)
• Production wastage under 3%
• Equipment downtime less than 2%
Quality Standards
• Product consistency score of 90% or higher
• Customer complaint rate below 1%
• First-time quality pass rate minimum 95%
• Temperature and humidity control compliance 100%
Operational Management
• Inventory accuracy rate 98%
• Staff training completion rate 100%
• Recipe standardization documentation 100%
• Monthly cost control within budget
• Zero food safety incidents
Innovation and Development
• Quarterly new product development targets
• Process improvement initiatives (minimum 2 per quarter)
• Staff skill development progression
• Equipment efficiency optimization
Working Conditions
• Full-time position with flexible hours
• High-volume production environment
• Standing for extended periods
• Temperature-controlled environment
• Possible weekend and holiday work
Interested candidates should submit their resume, portfolio of previous work, and a cover letter detailing their experience with Japanese pastry production, specifically sponge cakes.
4224 Al Salamah - حي النرجس,الرياض RANC4224, Saudi Arabia