Pastry Sous Chef / Quản lý bếp bánh

- Ensure all the kitchen run smoothly.

- Assisting compliance with the human resource sector, including recruitment, interview, training, and staff development.

- Ensuring the motivation of staff and team development

- Ensure the stock rotation is in good order and balanced

- Responsible to contribute to the planning, execution, and follow-up of the company-marketing calendar.

- Regularly evaluate food quality and develop training procedures as needed.

- Response for staff schedule and working hours

Production& Operation

- Ensure the respect of recipes following “Masterguide” for all the products

- Ensure all pastry products are up to company’s standard

- Ensure the preparation, cooking and finish or raw are followed “Recipe guide FT” to maintain product standard to customer.

- Ensure the finish product appeal same as Standard

- Ensure wastage is in control in the minimum level

- Involve in new recipe development assigned from management.

- Ensure day-to-day operation of the Pastry kitchen is in control and smooth

- Ensure all company’s policy and vision are followed and utilize at all time.

Hygiene and Security

- Ensure that all equipment and machine are in good condition and safe at all time

- Ensure all the staff member know how to use all the machine properly in correct and safe way.

- Ensure the working area is in clean and safe condition in accordance with company’s food safety management system.

- Ensure that food safety control is applied to the team at all process.

- Participate in social insurance after 2 months of probation.

- Welfare from trade unions, social insurance, awards for holidays, Tet, ...

- Meal allowance, parking allowance.

- One month has 4 days OFF + 1 day AL, an 8 hour work day.

- High bakery items knowledge, especially western bread and bakery

- Be able to use English language.

- Able to use Microsoft Office (Words, Excel, PowerPoint)

- At least 3 years experience with the same position.