Pastry Chef

• Prepares and present baked pastries including the preparation of:

o Baked pastries

o Handling and storage of commodities

o Chou pastry dishes

o Gateau pithiviers

o Bake and fill a variety of sweet pate dishes

o Savoury products from chou short and puff

• Prepares and present yeast raised pastries including the preparation of:

o Croissants

o Brioche

o Kuchen

o Danish pastries

o Savarins and babas

• Prepare and present afternoon tea items including:

o Those suitable to be served for afternoon tea in a hotel

o Flans and pies

• Prepare and present desserts including:

o Frozen desserts

o Hot desserts

o Cold desserts

o Specialty desserts

• Prepare and present gateaux, tortes and cakes including:

o Traditional gateaux, torten and cakes

o Finish and decorate them

o Prepare for service and serve them to guests

o Design, prepare, cover and decorate cakes for festive occasions

o Prepare a range of cheesecakes

• Prepare marzipan work

o Prepare modeling marzipan

o Prepare a range of molded flowers and figures

o Manipulate marzipan to cover cakes

• Prepare Petits Fours

o Prepare a range of petits fours secs

o Prepare a range of petits fours glaces

• Maintain hygienic standards and practices

• Maintain a hygienic kitchen

• Clean the kitchen and equipment

• Maintain personal hygiene

• Works with Executive Chef in manpower planning and management needs

• Works with Executive Chef in the preparation and management of the Department’s budget

- Duty Meals

- 14 Annual Leave/Year

- Full Insurance policy per current labor law.

- Accident Insurance 24/7

- Monthly service Charge

- Annual Health Check

- Participating job training, skill training by international hotel standards.

- Hotel's Activity

- Other benefits per Vietnam labor law.

Required Skills –

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications –

• Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.

Experience –

• 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.