Executive Pastry ChefMelia Hanoi Hotel

Responsible for Scheduling, Staffing, controlling food & labor cost to meet budgeted & forecasted expense margins
Bakery & Pastry Program-Teach, assist, and coach intern, path time in their pursuit of a degree
Maintain serve safe certification and records for culinary employees making sure all current in their training
Routinely and proactively assess property, culinary equipment and maintenance needs
Staff bake shop in line with current structure model and to meet the seasonal volume needs of the outlet
Work with conference center and resort management for timely and smooth event execution and high-level guest satisfaction
Personally participate in cake designing tasting with wedding clientele to deliver a wedding cake that exceeds their expectations
Proactively planning big projects in the year according to the seasons such as New Year, Christmas as well as the requirements of potential markets, planning to develop the hotel's branded bakery to become a familiar address of customer
Analyze the annual production report weekly, weekly, monthly, and keep the statistics continuously accurate and up-to-date, regularly changing models, product quality earlier than market requirements