Pastry Chef/ Bếp trưởng Bếp bánh

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.

• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.

• Able to develop, designs, or creates new ideas and items for Pastry Kitchen.

• Create new and exciting desserts to renew hotels menus and engage the interest of customers

• Ensure excellent quality throughout the dessert offerings.

• Follows proper handling and right temperature of all food products.

• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

• Coordinates activities of cooks and workers engaged in food preparation.

• Supervise and coordinate all pastry and dessert preparation and presentation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

• Check quality of material and condition of equipment and devices used for cooking.

• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

• Attends all scheduled employee meetings and brings suggestions for improvement.

• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively

• Able to recognize superior quality products, presentations and flavors.

• Ensures compliance with all applicable laws and regulations.

• Operates and maintains all department equipment and reports malfunctions.

• Maintains cleanliness and organization in all work areas.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Ensure compliance with food hygiene and Health and Safety standards.

• Guide and motivate pastry assistants and bakers to work more efficiently.

• Maintain a lean and orderly cooking station and adhere to health and safety standards.

• Ensuring Culinary Standards and Responsibilities are Met for Pastry Team.

• Duty Meal
  
• Benefits as Vietnam law
• Professional working environment
  

• High school diploma or 3 years experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Minimum of 4 years of experience in pastry cooking or Pastry Chef Experience with high volume food production.