Pastry Chef (Bếp trưởng Bếp bánh)

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

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

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

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

• Career growth opportunities in a development minded company
• Opportunity to one of the best outlets in the city, highly visible within ACCOR Vietnam
• Competitive remuneration and statutory benefits
• Ability to contribute to local community and make a difference through our Corporate Social Responsibility

Knowledge and Experience

• Secondary / High school education

• Additional certification(s) from a reputable Culinary school will be an advantage

• Minimum 3 years of relevant experience in a similar capacity

• Good reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Self-motivated and energetic

• Well-presented and professionally groomed at all times