Pastry Chef

OBJECTIVE:

-Acts on issues and concern in his fields of jurisdiction immediately

-Ensure that the reputation and image of the foods outlets in the hotel be retained and improved at all times.

-Displays creativity in introducing news items for sales programs, specials and promotions

-Maintain an excellent reputation to the eyes of the guests, the management and staffs.

-Ensure the food cost his below or at same level that the budget.

MAIN DUTIES:

Supervise production of all pastry and bakery items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of Pastry Shop operation, delegate work to his subordinates, organize his work efficiently.

RESPONSIBILITIES AND MEANS

Supervise the function of all pastry employees, facilities and cost, hence contribute to maximizing the overall F/B department profit.

Control and analyze, on an on-going basis the following:

Sufficient production, quality level, presentation, Marketing and guest satisfaction.

Prepare Requisition for all goods needed.

Prepare standard Recipes for Exec. Chef approval.

Prepare with Executives Chef, Executive Sous-Chef, Sous-Chefs promotions to market needs.

Ensure that production is done with quality at all times.

ADMINISTRATIVE RESPONSIBILITIES

In responsible for the preparation of pastries menu and standard recipes in coordination with the Exec. Chef taking consideration of the following:

Local requirement, Market needs, Competition, Availability of food product, Potential cost.

Check punctuality of all staff assigned to him.

Pass on the Executive Chef / Executive Sous-Chef his daily market list requirement.

Prepare requisition of all goods needed according to orders work.

Interview potential candidates select and propose for Executive Chef approval, performance, appraisal, orientation, and suspension if necessary.

TECHNICAL RESPONSIBILITIES

Responsible for the preparation, production, presentation of all pastries and bakerie items to ensure highest quality at all time.

Check fridge and products thoroughly to avoid spoilage.

Check food items prepared by his subordinates and correct any mistakes immediately.

Has knowledge of all: pastry/bakery equipment, ingredient, technique and preparation.

Is alert in energy saving

Employee benefit card with discounted rates in Accor Hotels worldwide + other offers.

Talent development through learning programs by Academy Accor.

Opportunity to grow within the property, the company and across the world!

Contribute and make a difference to the Metropole community and to the city through our social responsibility activities, such as Planet 21.

QUALIFICATIONS:

• Minimum 3 years experience in the same position

• Excellent communication and interpersonal skills

• Strong in Microsoft Office suite

• Fluent in English and Vietnamese (spoken& written)

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