Demi Section Chef (Pastry) - Tổ phó (Bếp bánh)

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Supports the Section Chef by preparing, presenting, storing and serving a selection of dishes.
MAIN ROLES
• Prepares, cooks, serves and stores the following dishes:
 sauces for fish and shell fish
 Produces baked desserts
 Produces and presents a range of steamed sweet rice based desserts
 Produces a range of baked desserts
 Prepares regional rice dishes
Plates and Terrines
 hot and cold
 Prepares specialty menu items using specialized and preserved commodities
 Prepares a range of specialty chicken and duck dishes
 desserts
 Prepares and produces a range of salads
Chinese Regional Dishes
Hot and cold deserts
 Prepares braised dishes according to regional style
 Prepares noodle dishes
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
 meat marinades
Pastry, cakes and yeast goods
 Prepares an extensive range of meat, vegetable, chicken and seafood dishes
Fish and shell fish
 Prepares braised dishes
 Prepares extensive range of regional food, including banquet, festive, and specialty menu items
 Prepares specialty seafood dishes
 Beijing dishes
 carve meats
 Prepares and presents desserts for buffets
Sauces
 Decorate portion and present
Dim Sum
 Prepares hot and cold noodle dishes
Vietnamese Dishes
 Prepares and presents food for buffets
 Prepares a range of vegetable dishes
 Prepares braised dishes according to regional style
 Prepares chicken, meat, seafood and vegetable dishes
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
 Prepares specialty chicken and duck dishes
Asian Desserts
 Prepares soups and stocks
 Sichuman dishes
 Prepares braised dishes
 Produces sweet and savoury dim sum
Poultry and Game dishes
 Prepares a range of specialty seafood dishes
Buffet Food
Appetizers, Savories, Salads and Sandwiches
 Shanghai dishes
 petits fours
 Stores buffet items
 Produces deep fried dim sum
 Prepares sauces, condiments, seasonings and flavouring agents
 Produces a range of liquid and solid deserts
 Prepares specialty chicken and duck dishes
 garnishing techniques and methods of service for fish
 Produces baked dumpling
 Prepares specialty seafood dishes
 Prepares regional noodle dishes
 Guangong dishes
 Prepares a range of vegetable dishes
Meat dishes
 Prepares noodle dishes
 Prepares dehydrated products
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Attends and participates in daily briefings and other meetings as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Establishes and maintains effective employee working relationships
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Cleans and re- sets his/her working area
• Attends and participates in training sessions as scheduled
• Communicates politely and display courtesy to guests and internal customers
• Implements the hotel and department regulations, policies and procedures including but not limited to:
Quality
Grooming
House Rules and Regulation
Health and Safety
Hygiene and Cleanliness
• Performs related duties and special projects as assigned
SUPPORTIVE ROLES
• Maintain a close, cooperative relationship with other departments to guarantee effective communication.
• Motivate staff about work by establishing equal opportunities, including education.
• Manage and maintain smooth work cooperation with other departments
• Ensure smooth work cooperation among departments and always provide support not to cause any interruptions in business operation.
• Implement and coordinate cooperation as a supporting department for business operation.

QUALIFICATIONS
• Credentials: Culinary certificate a must. Advanced culinary certificate preferred.
• Education: Diploma or Vocational Certificate in Culinary Skills or related field.
• Experience: 1 years related experience or an equivalent combination of education and experience.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
• Problem solving and training abilities.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.

Wonderful working environment with professional team.
02 months of probation with full salary.
Attractive salary & benefit package.
Annual helpful training courses (local & international).
Insurance package.
Clear career development plan with many engaging training courses (local & international).
Duty meal provided by hotel.

Cập nhật gần nhất lúc: 2025-07-03 18:05:03