Demi Section Chef (Pastry) - Tổ phó (Bếp bánh)

Supports the Section Chef by preparing, presenting, storing and serving a selection of dishes.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

MAIN ROLES

• Prepares, cooks, serves and stores the following dishes:

o Appetizers, Savories, Salads and Sandwiches

o Sauces

 hot and cold

o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o Poultry and Game dishes

o Meat dishes

 meat marinades

 carve meats

o Fish and shell fish

 sauces for fish and shell fish

 garnishing techniques and methods of service for fish

o Pastry, cakes and yeast goods

 petits fours

 desserts

o Hot and cold deserts

 Decorate portion and present

o Plates and Terrines

o Chinese Regional Dishes

 Guangong dishes

 Prepares an extensive range of meat, vegetable, chicken and seafood dishes

 Prepares sauces, condiments, seasonings and flavouring agents

 Prepares braised dishes

 Prepares dehydrated products

 Sichuman dishes

 Prepares a range of specialty chicken and duck dishes

 Prepares a range of specialty seafood dishes

 Prepares a range of vegetable dishes

 Prepares braised dishes

 Prepares hot and cold noodle dishes

 Beijing dishes

 Prepares specialty chicken and duck dishes

 Prepares specialty seafood dishes

 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation

 Prepares braised dishes according to regional style

 Prepares noodle dishes

 Shanghai dishes

 Prepares specialty menu items using specialized and preserved commodities

 Prepares specialty chicken and duck dishes

 Prepares specialty seafood dishes

 Prepares a range of vegetable dishes

 Prepares braised dishes according to regional style

 Prepares noodle dishes

o Vietnamese Dishes

 Prepares extensive range of regional food, including banquet, festive, and specialty menu items

 Prepares and produces a range of salads

 Prepares soups and stocks

 Prepares chicken, meat, seafood and vegetable dishes

 Prepares regional rice dishes

 Prepares regional noodle dishes

o Asian Desserts

 Produces a range of liquid and solid deserts

 Produces and presents a range of steamed sweet rice based desserts

 Produces baked desserts

o Dim Sum

 Produces sweet and savoury dim sum

 Produces deep fried dim sum

 Produces baked dumpling

 Produces a range of baked desserts

o Buffet Food

 Prepares and presents food for buffets

 Prepares and presents desserts for buffets

 Stores buffet items

• Communicates politely and display courtesy to guests and internal customers

• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Prepares in advance food, beverage, material and equipment needed for the service

• Cleans and re-sets his/her working area

• Implements the hotel and department regulations, policies and procedures including but not limited to:

o House Rules and Regulation

o Health and Safety

o Grooming

o Quality

o Hygiene and Cleanliness

• Performs related duties and special projects as assigned

SUPPORTIVE ROLES

• Maintain a close, cooperative relationship with other departments to guarantee effective communication.

• Implement and coordinate cooperation as a supporting department for business operation.

• Motivate staff about work by establishing equal opportunities, including education.

• Ensure smooth work cooperation among departments and always provide support not to cause any interruptions in business operation.

• Manage and maintain smooth work cooperation with other departments

• Attractive salary & benefit package.
  
• 02 months of probation with full salary.
• Insurance package.
• Clear career development plan with many engaging training courses (local & international).
• Duty meal provided by hotel.
• Annual helpful training courses (local & international).
• Wonderful working environment with professional team.

• Education: Diploma or Vocational Certificate in Culinary Skills or related field.

• Experience: 1 years related experience or an equivalent combination of education and experience.

• Credentials: Culinary certificate a must. Advanced culinary certificate preferred.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Food service permit or valid health/food handler card as required by local government agency.

• Problem solving and training abilities.

Hoặc liên hệ Hotline: 024 3333 1089