Executive Pastry Chef ( Bếp Trưởng Điều Hành Bếp Bánh)

- As the Master Pastry Chef, you will be responsible for performing the following tasks to the highest standards:
- Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes.
- Control standards of food production and presentation throughout the hotel.
- Examine goods and quality of received goods.
- Supervise and ensure that cooks follow standard recipes and methods of preparation.
- Immediately inform the Executive Sous Chef and Executive Chef of bad products.
- Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment.
- Work closely with the Executive Sous Chef and Management in the absence of the Executive Chef.
- Keep up to date with new development techniques and equipment and instruct assigned team members on their correct usage.
- Work closely with the Executive Sous Chef on the development of food control procedures.
- Assist with the costing and pricing of dessert menus and other food services taking into consideration the profit margins lined out in the hotel budgets.
- Together with the Executive Sous Chef and Executive Chef, investigate pastry food cost problems and take necessary corrective actions.
- Liaise with the Banquet department and Outlet Manager on guests' comments, following up with necessary action.
onsure that they conform to the quality standards stipulated by the
- Constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company.
- Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting the taste, temperature and visual appeal of the food.
- Plan, prepare and Implement high quality food and beverage products and set-ups in all areas and restaurants.
- Maintain all HACCP aspects within the hotel operation.
- Train all staff on the correct usage of all equipment, tools and machines
- Focus on constantly improving the training manuals and SOPs.
- Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
- Work at off-site events when tasked.
- Complete tasks and jobs outside the kitchen areas when requested.
- Assist in inventory taking.
- Knowledgeable of hotel's occupancy, events, forecasts and achievements.
- Work on new dishes for food tastings and photo taking.
- Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
- Learn and adapt to changes.
- Be receptive to constructive feedback.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately.
- Check that all equipment is in good working order and if necessary, report to the Executive Chef faults and problems to be solved.
- Prepare the necessary work orders for the Engineering department.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Select team members who display qualities and attributes that reflect the department standards.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Monitor the overall food operation and ensure that food items are being pro a timely and correct
- Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area.
- Attend communication meetings and ensure all assigned team members receive this communication.
- Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
- Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.
- Ensure that all team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.
* BENEFITS:
- Competitive salary
- Insurance as labor law (apply from starting date)
- Heath Care Insurance (24/7)
- 14 Annual Leaves
- Working hours: 8 hours/ day, 2 days off per week
- Relocation, home leave ticket, repatriation allowances
- Accommodation, uniform, transportation, meals
- Pre-opening Service Charge
- Others benefits.