Bếp trưởng bếp bánh - Pastry Chef

Function as the Production Manager for the Pastry Kitchen

Ensure all products are in accordance with the Brand Standards and the Hotel required standard performance

Ensure that food costs are kept in line and business plan objectives are achieved

Ensure professional people management. 

Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures

Supervise day to day kitchen operations and staff, sales volume, culinary category; number of meals served and complexity of the operation determine level of responsibility and scope of position

Work with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.

Deatails will be discussed in job chat

Good communication skills (verbal, listening, writing). 

Strong organization skills

Ability to use standard software applications and hotel systems

Knowledge of purchasing, inventory controls, supplies and equipment

Knowledge of governmental regulations and safety standards

Strong leadership and management skills

Culinary education, major in pastry preferred

At least two years of related work experience in the same role