Pastry Chef ( Bếp trưởng Bếp bánh)

Business Performance
• Conduct food cost analysis and ensure that expenses and requisitions are in line with budget and forecast
• Maintain proper and adequate controls over purchase orders and requisitions
• Monitor monthly inventory turnover and slow moving items
• Ensure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to hotel's specification
• Attend meetings with the Executive Chef to discuss future business strategy and review ongoing action plan and progress
Operation
• Liaise with chefs in the restaurants to discuss menu planning and pairing of desserts with entrée and appetizer selections
• Supervise food tasting sessions and guide Assistant Pastry Chef / Junior Sous Chef for new menu implementation
• Ensure that the quality, taste and presentations of food prepared are in line with departmental standards
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor and fully implement portion control established with the recipe cards
• Check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
• Ensure smooth and effective communication among the kitchens and with other departments
• Update menu recipe cards and menu planning for promotions
Team Management
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication
Other Responsibilities
• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management