Pastry Chef / Bếp trưởng Bếp bánh

• Responsible for the Pastry Kitchen culinary area, ensure a smooth and profitable operation.
• Maintain and develop the hotel's cuisine concepts and standards in preparation and presentation to ensure a consistent quality culinary offering to guests
• Monitor and direct the daily operation to ensure the hygiene and safety criteria are followed and exercised in working area.
• Understand the business forecast thus conduct wisely management in manning and operation.
• Systemize the managerial process through a proper summary, checklist, logbook and record for follow up
• Manage list of goods and stock available close with current operation
• Conduct a preventative maintenance plan on a periodic basis as required
• Ensure all the stars following the hotel's regulations and policies correctly
• Promote a positive inter-department relation through a concrete communication and cooperation
• Summarize, analyze and update administrative documents related to roster, manning schedules, shift handovers and further
• Perform other documental jobs as required
• Coordinate with senior and other fellows in composing job training and developing course for stars
• Participate in evaluating star's performance process