Pastry Chef

1. Operation / Hotel Management
Supervise confectionery kitchen cookers and follow food and beverage regulations and procedures.
For the bakery, plan and manage the quantity and loading of confectionery.
Assist the cooking manager in running the kitchen as needed.
Perform all kitchen tasks (including general staff) as needed.
Learn the best food, presentations, and tastes.
Observe food preparation procedures and proper storage standards.
Anticipate and inform staff what is needed to prepare the form each day.
Assist the culinary manager and purchasing manager in planning confectionery menus and purchasing materials.
Observe purchase, inspection, and food storage standards.
Comply with government hygiene regulations.
Observe the amount of food and procedures to control the remaining food.
Handle food properly and maintain the right temperature for it.
Investigate, develop and test new foods according to the company's strategy.
Participate in menu training to employees on food ingredients, preparation methods, and unusual flavors.
Operate and manage all equipment in the kitchen and report malfunction reports.
Ask employees to purchase uniforms according to their budget so that they have the right amount of uniforms they need.
Apply to purchase the necessary supplies and manage the inventory according to the budget.
Review staff placements to meet customer service, operational needs, and financial goals.
Contact customers, communities, company representatives, partners, schools, and schools as needed.
Educate staff on safety procedures and supervise them to follow safety management procedures to prevent accidents.
Efficiently investigate and report employee incidents and take corrective action.
2. Customer satisfaction
Set examples of positive customer relationships
Face customers to get feedback on food quality and service levels: Resolve and respond to customer problems and complaints efficiently.
Empower employees to provide excellent customer service. Make sure employees understand expectations.
Observe how employees serve and provide feedback to them; Continue to work to improve the quality of services.
Review customer feedback cards, customer satisfaction, and other relevant data to identify areas for improvement. Discuss findings with department heads and take necessary action.
Emphasize improving customer satisfaction at department meetings.
Conduct ongoing training to help employees understand customer expectations.
3. HR management
Assist department heads in interviewing and hiring staff with skills appropriate to department operations.
Support department orientation programs to ensure the success of new employees; Assist employees in conducting cross-training every day to successfully run the kitchen.
Educate staff on how to handle food and hygiene standards.
Use all available training materials in staff training; Implement, manage and train training initiatives as needed.
According to the job description for each position, set expectations for each individual employee and inform the employee.
Participate in work performance evaluation for general staff and provide feedback.
In order to identify employee problems or difficulties, actively receive feedback from employees, use 'open door rules', and review employee satisfaction results. Ensure that employees are treated fairly. If necessary, inform the department manager or the human resources department.
Ensure hotel discipline is applied to employees fairly and consistently. Ensure that disciplinary procedures and documents are implemented in accordance with regulations.
Celebrate the success of employees. Officially recognize and commend the team members for their contribution.
Have staff obtain a current cook's license or health certificate.

* Attractive salary and Service Charge paid 100% during probatin/ Mức lương và phí phục vụ thu hút được chi trả 100% trong thử việc

* Sales incentives and upselling incentive are applied for some positions/ Hoa hồng bán hàng được áp dụng cho một số vị trí

* Professional and friendly working environment/ Môi trường làm việc thân thiện và chuyên nghiệp

* Competitive benefit package/ Chế độ phúc lợi cạnh tranh

- 2 days off/ week, 12-14 annual leaves for first year and increase 1 day every 3 years/ 02 ngày nghỉ/ tuần, Phép năm 12 ngày/ năm cho năm đầu tiên và mỗi 3 năm được tăng 1 ngày

- Fairly and clearly overtime compensation scheme/ Chính sách chi trả tăng ca rõ ràng và công bằng

- Pay Social Insurance, Health Insurance and Unemployment Insurance on full salary/ Đóng đầy đủ BHXH, BHYT và BHTN trên mức lương thực tế

- Extra 24h accidental insurance, health care insurance for self and dependants/ Mua thêm BH tai nạn 24/24h, BH sức khỏe cho bản thân nhân viên và người thân

- Many staff trainings and activities organized during the year such as Team Outing, Ring the Golden Bell, Sport Week...etc/ Nhiều hoạt động nhân viên và chương trình đào tạo được tổ chức như Nghỉ mát hàng năm, Rung chuông vàng, Tuần Thể thao...vv

- Uniform, staff meals, fixed - shuttle bus are provided / Được cung cấp đồng phục, suất ăn trong ca và xe đưa đón cho một số ca.

- 2-year College or equivalent education; Culinary Related Majors preferred

- Minimum 5 years experience in the kitchen, restaurant and hospitality field

- At least 3 years of department manager experience - requires both budgeting and workforce management experience

- Rich knowledge of cooking and hygiene standards, knowledge of organizing the menu

- Understanding restaurant operating procedures

CV in English.