Executive Chef
Location : Si Lom
Key Responsibilities:
- Produce pastry/bakery items with consistency, speed, and hygiene
- Standardize recipes, control quality, and prevent recipe drift
- Develop new products (R&D) aligned with brand and trends
- Manage cost, inventory, and reduce waste
- Ensure franchise standards and audit compliance
- Report performance and drive continuous improvement
Qualifications:
- 3–8+ years in pastry/bakery or dessert kitchen.
- Strong fundamentals in baking, costing, and SOPs.
- Experience in high-volume or standardized production (plus).
- Creative, detail-oriented, and team player.
- Good English communication.
