Pastry Sous Chef

• Function as the Production Manager for the Pastry Kitchen

• Manage and prepare shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.

• Perform all duties of kitchen associates as required.

• Recognize superior quality products, presentations and flavor.

• Maintain food preparation handling and correct storage standards.

• Maintain purchasing, receiving and food storage standards.

• Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard

• Calculate accurate theoretical and weighted food costs.

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

• Know and implement Hygiene and Safety Standards.

• Operate and maintain all department equipment and reports malfunctions.

• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.

• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs

• Participate in training associate on menu items including ingredients, preparation methods and unique tastes.

• Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.

• Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Human Resources Department.

• Participate in training the Restaurant and Catering associates on menu items including ingredients, preparation methods, seasoning and unique tastes.

• Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.

• Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.

• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.

• Perform any other duties as assigned.

• Professional and multicultural working environment
  
• Good and competitive HR benefits (Additional insurance, staff housing, daily shuttle bus Danang - Hoiana, duty meal, ...)
• Big-scale project in central Vietnam
• Career Development Opportunity

• Certification as required to comply with culinary Education preferred
• 2+ years previous experience in same position at five star hotel
• Computer and Microsoft office skill
• Solid communication and training skill
• Menu compilation skill
• Extensive knowledge of food handling and sanitation standards
• The ability to work with multicultural team
• The ability to demonstrate and execute an exceedingly strong work ethic
• An appreciation for the people you work with
• Excellent communication skills
• An eye for detail and solving challenges
• Strong leadership skills
• Must be able to multi-task.