Junior Sous Chef - Phó Bếp Bánh

MAIN ROLES
• Prepares and present baked pastries including the preparation of:
Savoury products from chou short and puff
Baked pastries
Handling and storage of commodities
Gateau pithiviers
Chou pastry dishes
Bake and fill a variety of sweet pate dishes
• Prepares and present yeast raised pastries including the preparation of:
Danish pastries
Savarins and babas
Kuchen
Brioche
Croissants
• Prepare and present afternoon tea items including:
Those suitable to be served for afternoon tea in a hotel
Flans and pies
• Prepare and present desserts including:
Hot desserts
Cold desserts
Specialty desserts
Frozen desserts
• Prepare and present gateaux, tortes and cakes including:
Finish and decorate them
Traditional gateaux, torten and cakes
Prepare for service and serve them to guests
Design, prepare, cover and decorate cakes for festive occasions
Prepare a range of cheesecakes
• Prepare marzipan work
Manipulate marzipan to cover cakes
Prepare a range of molded flowers and figures
Prepare modeling marzipan
• Prepare Petits Fours
Prepare a range of petits fours glaces
Prepare a range of petits fours secs
• Works with Executive Chef in manpower planning and management needs
• Maintain personal hygiene
• Maintain hygienic standards and practices
• Works with Executive Chef in the preparation and management of the Department’s budget
• Maintain a hygienic kitchen
• Clean the kitchen and equipment
SUPPORTIVE ROLES
• Implement and coordinate cooperation as a supporting department for business operation.
• Motivate staff about work by establishing equal opportunities, including education.
• Ensure smooth work cooperation among departments and always provide support not to cause any interruptions in business operation.
• Manage and maintain smooth work cooperation with other departments
• Maintain a close, cooperative relationship with other departments to guarantee effective communication.

QUALIFICATIONS

Education: Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.
Credentials: Culinary certificate a must. Advanced culinary certificate preferred.
Experience: 5 years’ experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
Problem solving, reasoning, motivating, organizational and training abilities.
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Attractive remuneration package, 13th month salary and yearly salary increment program
Top- ranking service charge
2 months of probation with full salary and service charge
5 working days and 1.5 days off per week
Motorbike parking fee covered by the hotel
Duty meals provided
“Family member” (Lotte employee) activities and gifts
Luxury international 5- star hotel training programs
F&B and hotel room discount up to 80%
Annual healthcare benefits and 24/7 workmen insurance
Opportunities for cross- training, cross- exposure, and task force participation with other Lotte Hotels in Hanoi and in Vietnam

Cập nhật gần nhất lúc: 2025-06-30 11:35:02