Pastry Sous Chef | Bếp Phó Bếp bánh

• Oversee daily bakery production, including artisan breads, sourdough, croissants, Danish pastries, brioche, and other sweet and savoury products.
• Apply strong baking skills in dough preparation, kneading, fermentation, lamination, proofing, and baking to ensure consistent quality, flavour, appearance, and freshness.
• Plan production schedules based on resort occupancy, service needs, events, and guest demand.
• Ensure breakfast breads and pastries are ready on time, available in sufficient quantities, and meet quality standards.
• Assist in developing seasonal bakery items, desserts, celebration cakes, and guest amenities, including recipe testing, standardization, and costing.
• Take full responsibility for Pastry and Bakery operations in the Executive Pastry Chef’s absence, including production planning, quality control, staff allocation, and problem-solving.
• Supervise team members, assign duties, coordinate schedules, provide training, and monitor performance.
• Manage ingredients, inventory, portion sizes, food costs, and waste, ensuring proper ordering, storage, labelling, and stock rotation.
• Coordinate with relevant departments on guest requests, special cake orders, and dietary or allergy requirements.
• Ensure proper equipment use and maintenance while maintaining hygiene, food safety, and workplace safety standards.
• Work with the Executive Pastry Chef and relevant departments to maintain product quality, service standards, and smooth operations.
• Follow Six Senses policies and brand standards while supporting sustainability through waste reduction and responsible resource use.
• Perform other reasonable duties as assigned by the Executive Pastry Chef.

• 100% salary during the probation period (2 months).
• Monthly allowance: VND 2,400,000.
• Competitive Service Charge.
• Seniority bonus after every 12 months of service.
• Attractive year-end and Lunar New Year bonuses.
• Social Insurance contribution based on 100% of salary.
• 24/7 personal accident insurance from the first working day.
• Annual home leave air ticket support.
• Relocation allowance.
• Staff accommodation provided.
• Uniforms and laundry service provided.
• Staff meals and transportation provided.
• Global training opportunities and career development with Six Senses & IHG.

• At least 2 years of experience in a similar position.
• A degree or diploma in Culinary Arts from a recognized culinary school is preferred.
• Experience across the key sections of the Culinary Department.
• Previous experience as a Pastry Chef is preferred. Experience in a luxury hotel or resort is essential.
• Physically fit, able to work under pressure, and maintain a professional attitude when interacting with guests, management, and colleagues.
• Good English communication skills, both written and spoken.

If so, we’d love to hear from you! Please apply using one of the following methods:

• Submit your application via hoteljob.vn
• Email your CV to: careers-condao sixs**************
• Contact us via phone: 0914****** / 0914****** (Zalo)

Please note: Only shortlisted candidates will be contacted.