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

Skills

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.