Chef De Parite (Bread section) / Tổ trưởng Bếp Bánh

• Train and supervise the work of kitchen personnel in the respective sections

• Ensure personal cleanliness and proper deportment of all team members

• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

- Competitive package of salary, service charge distribution, incentive program and 13th month salary as per hotel policies

- Fully paid annual leave, public holidays and other personal leave as per the law.

- Comprehensive social insurance as per the law upon signed employment agreement.

- Risk personnel insurance 24/7 and health insurance provided as per hotel policy.

- Staff meals during working hours.

- Uniforms provided and laundry service.

- Employee discounts and exclusive offers across Accor’s global network of hotels, including accommodation and F&B discounts.

- Supportive and multicultural workplace with opportunities for internal promotion.

- Strong focus on career development, training programs, and advancement opportunities within the Accor Group.

- Wellness programs and team-building activities.

- International working environment. Hotel Trade Union provides support and consultation to the employees.

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 2-3 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English and Vietnamese.
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter