Pastry chef (CDP Local)/ Bếp trưởng bếp bánh

Key Responsibilities:
- To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and baking.
- To ensure that all the food prepared and served is in accordance with the standards set by the Company.
- To come out with new recipe ideas, menus and promotions.
- To look for more sources of supplies for the purposes of cost savings.
- To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
- To ensure a high standard of cleanliness throughout the entire kitchen.
- To train the Sous chef in teaching new recipes, special menus, food promotions and works together with the restaurant manager in promoting the daily specials.
- To supervise all kitchen and associated departments so as to achieve a high standard of quality of food.
- To check all storeroom requisitions and kitchen transfers. Responsible for approval of Market list.
- To check on quality of food received as per the market list and to store items as per the designated specifications.
- To approve & check on the duty rosters and annual leave for all kitchen staff.
- To train, guide and evaluate the performance of all kitchen staff.
- To control and minimize wastage of food by adopting the following steps:
a. Maintain a minimum inventory of food & to achieve budgeted food cost.
b. Utilization of food surplus without affecting quality; and guest experience.
c. Portion control.
- To be familiar with all the Company's rules and regulations.
- To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
- To suggest ideas for set-ups and displays. Responsible for new & theme buffet set up.
- To ensure that standard recipes are followed and understood through personal involvement.
- To discuss, as and when it is necessary, daily activities with station supervisors.
- To brief all staff on any changes in policies.
- To discuss the daily operations of the kitchen with the Sous Chefs and cooks.
- To attend all relevant meetings as required.
- To conduct monthly meetings with all the kitchen staff.
- To submit a monthly report to the general manager as per deadline set.
- To handle guest complaints (on food) and follow up with the restaurant manager.
- To check the standard of prepared food.
- To analyze and monitor the menus and products of competitors.
- To ensure a high standard of cleanliness in the kitchen through the supervision of kitchen helpers when they clean the kitchen.
- To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
- To have timely follow-ups on all matters pertaining to the kitchen.
- To assist the Executive Chef in the preparation and development of marketing strategies.
- To assist the Executive Chef in the supervision and co-ordination of the following:
a. Preparation and development of products;
b. Brainstorming with departments;
c. Overseeing the expansion of the restaurants.
d. Planning any development which may improve the marketing strategy of the restaurant.
- To develop and maintain communications between the F & B manager and other subordinates.
- To perform duties common to all supervisors and any other duties as may be assigned by the managemen.