Pastry Chef (French)

1. Managing the operation of Pastry Kichen, shops and the Food Cart.

2. Advising or Offering:

- Advising Executive Chef, Executive Sous Chef and Boad of Director on jobs and Pastry Kichen

- Advising and Connecting Pastry kitchen and other operation in Food&Beverage Department

- Advising Executive Chef about Pastry trending

- Advising Executive Chef about Job training, propose Award/reward/gratification/bonus and promotion

- Offering buy the tools and Planning the menu

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

- Supervise the function of all pastry employees, facilities and cost, hence contribute to maximizing the overall Food&Beverage 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.

- In responsible for the preparation of pastries menu and standard recipes

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

- 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.

- 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.

- Perform any other duties as assigned by Executive Chef or Food&Beverage Vice Director and Food&Beverage Director

4. Manage Tools, Equipments and the infrastructure:

- Check and Report the quantity of tools, equipments mothly

- Report and handle the issues of Broken and Lost Tools, Equipments…

- Offering buy Tools, Equipments

5. Other Requirements:

- Join the meeting

- Complete the Daily report and Mothy report as assigned by Director

- Perform any other duties as assigned by Executive Chef or Food&Beverage Vice Director and Food&Beverage Director

- Competitive and attractive salary with bonus.

- Equal rewards for individual devotion and performance.

- Working from Monday to Friday.

- Premium health care insurance package.

- International, fair and transparency working environment.

- Training, travelling and career development opportunities.

- The ability to work under high pressure

- Honesty and Enthusiastic

- Capable of logic

- Be creative

- Good communication skills

2. Technical requirements:

- Graduated from college

- Excellent office skills

3. Experiences:

- Minimum of 05 years in Hospitality industry

- Minimum of 03 years in similar role.

(Nationality: French)