KIT - Pastry Chef

Operations Management

• Assist the Executive Chef in organizing, managing, operating, and supervising all activities of the assigned kitchen.
• Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates, improvements, and enhancements to ensure continuous operational excellence.
• Take full responsibility for the overall performance of the kitchen section, including ingredient quality and the quality of all bakery and dessert products.
• Set up, inspect, and take full charge of buffet operations to ensure presentation standards and food quality are maintained
• Support the Executive Chef in updating the Menu Library; assume responsibility for maintaining the quality of all dishes served at the restaurant.
• Collaborate with the Executive Chef to develop and revise menus every six months; conduct monthly training sessions for team members on bakery and pastry items.
• Organize and strictly supervise inventory storage at the warehouse; ensure full compliance with FIFO procedures and promptly identify and resolve any discrepancies.
• Monitor revenue and control departmental expenses; implement effective measures to ensure food cost remains within the approved budget.
• Implement and oversee hygiene standards, food safety regulations, fire prevention, and occupational health and safety requirements within the managed areas.
• Supervise staff scheduling and manpower allocation to ensure sufficient workforce coverage for smooth operations.
• Monitor the proper use, maintenance, and safeguarding of kitchen equipment, machinery, and tools by staff members.

Other Duties

• Coordinate effectively with other departments to ensure smooth and seamless operations.
• Perform other duties as assigned by superiors.

• Working 5.5 days per week.
• Full salary and service charge provided during the probation period.
• Competitive salary, with staff accommodation or transportation allowance provided.
• Full benefits including insurance, annual leave, and holiday bonuses.
• Relocation support and annual home visit benefits.
• Annual Leave: 12 days of annual leave, with 1 additional day added each year.
• Employee Birthday: one paid day off and birthday gift.

Education: Graduate from Vocational School, College or equivalent Culinary Certification.

Certification (if applicable): Professional culinary diploma or certification issued by authorized institutions.

Work experience:

• Minimum 3–5 years of experience in food & inventory management, food preparation supervision, asset control, and kitchen hygiene management.
• Minimum 1–3 years of experience in food quality control and food safety management.

• Apply now: careers[a còng]worl********************
• Hotline: 0383******
• Address: 152 Tran Hung Dao Street, Cua Lap Duong To Hamlet, Phu Quoc Special Zone, An Giang Province, Vietnam