Pastry Chef de Partie – Tổ Trưởng Bánh Ngọt

•         Prepares and present baked pastries including the preparation of:

  o    Baked pastries

  o    Handling and storage of commodities

  o    Chou pastry dishes

  o    Gateau pithiviers

  o    Bake and fill a variety of sweet pate dishes

  o    Savoury products from chou short and puff

  · Prepares and present yeast raised pastries including the preparation of:

  o    Croissants

  o    Brioche

  o    Kuchen

  o    Danish pastries

  o    Savarins and babas

  ·  Prepare and present afternoon tea items including:

  o    Those suitable to be served for afternoon tea in a hotel

  o    Flans and pies

  ·  Prepare and present desserts including:

  o    Frozen desserts

  o    Hot desserts

  o    Cold desserts

  o    Specialty desserts

  ·  Prepare and present gateaux, tortes and cakes including:

  o    Traditional gateaux, torten and cakes

  o    Finish and decorate them

  o    Prepare for service and serve them to guests

  o    Design, prepare, cover and decorate cakes for festive occasions

  o    Prepare a range of cheesecakes

  ·         Prepare marzipan work

  o    Prepare modeling marzipan

  o    Prepare a range of molded flowers and figures

  o    Manipulate marzipan to cover cakes

  ·         Prepare Petits Fours

  o    Prepare a range of petits fours secs

  o    Prepare a range of petits fours glaces

  ·         Maintain hygienic standards and practices

  ·         Maintain a hygienic kitchen

  ·         Clean the kitchen and equipment

  ·         Maintain personal hygiene

  ·         Works with Executive Chef in manpower planning and management needs

  ·     Works with Executive Chef in the preparation and management of the Department’s budget

  ·         Perform any other duties which may be assigned by the management from time to time.

  ·    Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

  ·     Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

  ·         Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.

  ·    Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mis-en-place and finished products are produced and delivered to the appropriate areas.

  ·      Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

  ·       Tastes and monitors products served throughout the operation, providing feedback where appropriate.

  ·         Works with the Materials Manager in the procurement of the best product for the best price.

  ·       Oversees the punctuality and appearance of all pastry and bakery employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Requirement:

- Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

- Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications 

- Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.

Experience 

- 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of  education and culinary/kitchen operations experience with specialized training in pastry.