Pastry Chef/Bếp trưởng bếp bánh

Supervise production of all pastry and bakery items, ensure production and consistent quality, within the limits of established policies, procedure of F&B recipes. Oversee and direct all aspects of Pastry Shop operation, delegate work to his subordinates, organize his work efficiently.

RESPONSIBILITIES & MEANS / TRÁCH NHIỆM CHUNG

Supervise the function of all pastry employees, facilities and cost, hence contribute to maximizing the overall F&B department profit.

Control and analyze, on an on-going basis the following:

- Sufficient production, quality level, presentation, Marketing and guest satisfaction.

- Prepare Requisition / MC for all goods needed on a daily basis.

- Prepare standard Recipes for Executive Chef Approval.

-  Prepare with Executive Chef, Executive Sous Chef promotions to market needs.

Ensure that production is done with only the best quality at all times.

ADMINISTRATIVE RESPONSIBILITIES / TRÁCH NHIỆM HÀNH CHÍNH

In responsible for the preparation of pastries menu and standard recipes in coordination with the Executive Chef.

Interview potential candidates select and propose for Executive Chef Approval, performance, appraisal, orientation and suspension if necessary.

TECHNICAL RESPONSIBILITIES / TRÁCH NHIỆM CHUYÊN MÔN

Responsible for the preparation, production, presentation of all pastries and bakeries items to ensure highest quality at all time.

Check fridge and products thoroughly to avoid spoilage.

Check food items prepared by his subordinates and correct any mistakes immediately.

Has knowledge of all pastry/bakery equipment, ingredient, technique and preparation.

Is alert in energy saving.

Make sure all selection is clean before leaving his/her shift.

COMMERCIAL RESPONSIBILITES / TRÁCH NHIỆM THƯƠNG MẠI

Interact with individual outside the hotel including, but no limited to, clients, suppliers, officials, competitors and other members of the local community, when requested by Executive Chef.

Continuously create new show pieces made of chocolate, sugar, bread, cake or other for promotion.

Ensure production and quality to hotel standard.

REPLACEMENT AND TEMPORARY MISSIONS / THAY THỂ VÀ NHIỆM VỤ TẠM THỜI

Perform any other duties as assigned by Executive Chef or the Management.

- Social - Health Insurance per labor law / Bảo Hiểm Xã hội - Bảo hiểm Y Tế

- Meal Allowance on duty ( 03 meals per day if stay at staffhouse )

Bữa ăn theo ca ( 03 bữa mỗi ngày nếu ở tại nhà nhân viên )

- Uniform / Đồng phục

- Free Accommodation at nice, modern and comfortable staff house.

Chỗ ở miễn phí tại khu nhà nhân viên đẹp, hiện đại và thoải mái.

- On board Travel expense & Annual support / Hỗ trợ chi phí di chuyển khi nhận việc & vé thăm quê hàng năm

Graduated from Vocational/College/University preferably in Culinary, Hospitality or related field.

At least 2 years experience in similar position preferably in international 4-5 star hotel/resort.

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

Food service permit or valid health/food handler card as required by local government agency.

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

Good command in English

Please send your resume in English / Vietnamese.

Vui lòng gửi CV bằng tiếng Anh hoặc tiếng Việt.