Pastry Chef | Bếp trưởng Bếp bánh

Maintaining Standards

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Purchases appropriate supplies and manage inventories according to budget.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Hygiene and Cleanliness

• Checks the quality of raw and cooked food products to ensure that standards are met.

Cost Management

• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.

Administration

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicit employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Aman Global Complimentary Night Program.
• Single accommodation with full board at the Colleagues' Cafeteria.
• Laundry service.
• 12 Annual Leave Days.
• 44 hours per week and 11 public holidays a year.
• PTI Health Care Package for Employee and Immediate Family Members.
• Competitive Remuneration Package.
• Learning and development programmes through Aman.
• Year-end Bonus.
• If you thrive in an ultra-luxury environment and are passionate about warm and personalised hospitality where every detail matters, we invite you to join us on our journey.

• Degree or Diploma in Pastry & Baking, Culinary Arts, or a related field.
• Good command of spoken English
• Experience as a Pastry Chef or in a similar role within a professional kitchen, preferably in 5-star hotels or luxury resorts.
• Strong knowledge of baking techniques, dessert presentation, chocolate work, pastry arts, and modern plating styles.
• Ability to create innovative dessert menus while maintaining consistency and quality standards.
• Ability to lead, train, and supervise the pastry team; manage daily operations, stock control, and cost efficiency.
• Strong understanding of food safety standards, HACCP, and hygiene regulations.
• Ability to work under pressure, manage multiple tasks, and meet production deadlines.
• Good teamwork spirit with effective communication skills.
• Willing to work flexible shifts, including weekends and public holidays.

CV

Qualifications