Sous Chef - Pastry

Park Hyatt Saigon is the French mansion by the Opera House, a sanctuary of peace in the middle of one of Asia's most bustling cities.
Our strategy is to make a difference in the lives of all those we touch - colleagues, guests, operators, community members and shareholders alike.
We care for people so they can be their best. This is demonstrated in our values of Respect, Integrity, Humility, Empathy, Creativity and Fun. At Park Hyatt Saigon our aim is to create energizing experiences that connect our guests to who and what matters to them most. We are passionate about fostering connections, the place for any and every occasion and a one-stop experience.
We will continue to enhance the quality of the products craftsmanship with the willingness to create objectively a world 'finest product' and promise exceptional quality , continue creating and enhancing the hotel to ensure Park Hyatt Saigon can carry out its future vision is to become a landmark, one of the world's legendary great hotels.
In order to achieve this grand mission, it's greatly thanks to our talents who are experienced, well trained, and deeply focused on the hotel's future goals and position.
Currently, we are thrilled to welcome a Vietnamese Pastry Sous Chef to join and continue with us in our significant journey.
Job Description
To help maintain the culinary standards through hands on management, overseeing the consistent implementation of the approved menu and training the employees as necessary in the preparation and presentation of each and every item.
To help in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
To help in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary.
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
To respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
To work closely with other management and supervisory personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Team".
To taste and monitor the food products served, providing feedback and adjusting where appropriate.
To verify the quality of the product coming into the outlet kitchen, working with the Pastry Chef in the procurement of the best product for the best price.
To work closely with the Pastry Chef and Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimize breakage.
To work with the Pastry Chef and Engineering Team to ensure that all equipment is properly maintained and cared for.