Executive Pastry Chef/ Bếp trưởng Bếp bánh

1. Business Performance
   

• Conduct food cost analysis and ensure that expenses and requisitions are in line with budget and forecast.
• Maintain proper and adequate controls over purchase orders and requisitions

• Monitor monthly inventory turnover and slow moving items

• Ensure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to hotel’s specification

• Attend meetings with the Executive Chef to discuss future business strategy and review ongoing action plan and progress

2. Operation

• Liaise with chefs in the restaurants to discuss menu planning and pairing of desserts with entrée and appetizer selections

• Supervise food tasting sessions and guide Assistant Pastry Chef / Junior Sous Chef for new menu implementation

• Ensure that the quality, taste and presentations of food prepared are in line with departmental standards

• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department

• Monitor and fully implement portion control established with the recipe cards

• Check stores and refrigerators and be responsible for the proper storing and recycling of leftovers

• Ensure smooth and effective communication among the kitchens and with other departments

• Update menu recipe cards and menu planning for promotions

3. Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

• Interview, select and recruit team members

• Identify and develop team members with potential

• Conduct performance review with the team

• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

1. Knowledge and Experience

• Additional certification(s) in Culinary will be an advantage

• Minimum 5 years of relevant experience in a similar capacity at 4-5* Hotel

• Good reading, writing and oral proficiency in English language

2. Competencies

• 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

• Well-presented and professionally groomed at all times

- Certificates/ Bằng cấp, chứng chỉ 

- Notaried ID Card/ Căn cước công dân photo công chứng

- CV/ Sơ yếu lý lịch

- Health check / Giấy khám sức khỏe

- Criminal Record / Xác nhận hạnh kiểm