Assistant Executive Pastry Chef / Bếp Phó Bếp Bánh

Curiosity to Explore, assist the Executive Pastry chef in Curating a Signature Range of Inspiring Discoveries for our guests, which meet and exceed their needs. This is reflected through the offering in line with the Regents Food and Beverage philosophy
Passionately drive your team to ensure that all tasks are completed timeously and to the highest standard
Share the distinctive Regent perspective on Food and Beverage through Innovation, Immersion and Reinvention with your team
Plan and implement in conjunction with the Executive Pastry Chef uniquely memorable and effective food promotions
Work together with the Executive Pastry Chef to create individual seasonal identities in the Pastry and Bakery offerings for all of the outlets and ensure that these offerings are pertinent to our Regent Guests needs
Work together with the Executive Pastry Chef to curate a bespoke seasonal offering for the in room amenities library
Working together with the Executive Pastry Chef, create a daily "Freshly Baked" repertoire of show bakery and Pastry goods, all prepared live in the Rice Market and served hot from the oven
Manage your team's personal development and growth by actively promoting Career advancement to improve their performance and provide specialist technical skills through training and coaching as well as setting achievement and advancement goals
Maintain your department consistency through the continuous improvement of quality of raw and processed ingredients as well as all relevant costs and expenses
Work directly with all support departments, Engineering, Stewarding and Hygiene for the maintenance of the Hotels Fire Life Safety Program, Maintenance of all Equipment and Hygiene Program to the highest Regent standards
Actively contribute towards the Hotels Regent Food Library and Conduct Regular Masterclasses within the team for the continuous quality advancement
Daily, weekly and monthly planning with the Executive Pastry Chef delegating skill based tasks to the appropriate team members
To run a Cost effective operation, maximizing product quality and profitability while maintaining Regent standards and Food Philosophy
Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas
Perform daily storeroom inspections of all walk-in refrigerators; reach in, to ensure that proper rotation of food is adhered
Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviours, the Strategic Brand Pillars and the respective service standards of Regent Brand
Personally meets potential event guests for menu planning and discussions. Interact with Regent guests on daily basis in the outlets and create a meaningful relationship