SUMMARY
This role is responsible for providing pre-opening training for new Tous Les Jours bakery stores, covering product preparation, quality control, and overall store operations to ensure a successful launch. The position also delivers foundational training for internal employees to strengthen their job competencies and operational expertise.
JOB DUTIES
Training Execution
Conduct comprehensive training for new store owners and employees
Provide training on manual products and new products
Educate on hygiene and frozen dough management
Train on the use and maintenance of kitchen equipment
Educate on store quality control measures
Training Center Operations
Ensure industrial safety and food safety compliance at the training center
Manage Training Center expenses and handle all related expenditures.
Conduct inventory checks and manage procurement and purchase orders.
Training Documentation Management
Develop and update training curricula and materials
Prepare and manage training-related documents and reports
Conduct post-training evaluations (surveys, feedback collection)
Create and enhance training materials (manuals, presentations, guidelines, etc.)
Other Responsibilities
Provide product training for new employees
Basic training for new internal employees
Develop and test new equipment and small tools
SKILLS AND EXPERIENCE
Basic Computer skills including proficiency in MS Office Products (Outlook, Word, Excel & Power point).
Excellent verbal and written communication skills.
Ability to read and interpret documents such as procedure manuals and regulatory documents.
Ability to write reports & business correspondence.
Bilingual in Korean/English
Detail oriented, excellent record keeping and documentation skills.
QUALIFICATIONS
Prior bakery experience is required, and prior experience with research and development in the bakery industry is preferred
Knowledge of baking multiple types of bread and baking and decorating cakes
Associate degree, or bachelor’s degree or equivalent years of work experience
1-2 years combined experience with food or ingredients and manufacturing experience
Knowledge of GMPs and HACCP.
Basic understanding of food production fundamentals
Basic Computer skills including proficiency in MS Office Products (Outlook, Word, Excel & PowerPoint)
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