PASTRY CHEF/BẾP TRƯỞNG BẾP BÁNH

Planning & Organizing:

The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

The ability to expedite the “food pass” for a la carte restaurants.
The ability to be able to assist and direct the stewards with the daily cleaning tasks.
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
The ability to accommodate all food server&039;s requests when possible regarding guest&039;s dietary requirements, personal preference and requests
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
The ability to follow HACCP guidelines and municipality regulations at all times.
The ability to prepare fermented goods, baked products, cakes, pastries, puddings and desserts using classical and traditional Western Food Techniques.
The ability to follow clean as you go policy and keep work area clean at all times.
The ability to perform other tasks or projects as assigned by hotel management and staff

Administration:

The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.
The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.
The ability to handle and rotate food according to established procedures
The ability to respond properly in any hotel emergency or safety situation.

Exceptional leadership, creativity, and organizational skills, with a strong eye for detail and presentation.
High level of creativity and reliability.
Excellent communication and interpersonal skills, with a strong command of English.
Demonstrated knowledge and experience with Food Safety Regulations of HACCP.
Proven ability to develop innovative pastry menus and maintain high- quality standards.
Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
Minimum 5 years of leadership experience in pastry or bakery operations within a luxury hotel or international hospitality environment.
Solid background in pastry production, dessert creation, bakery operations, and kitchen team supervision.

Opportunity to grow within your property and across the world.
Competitive salary and service charge based on experience and ability.
Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.
Top- tier service charge and 100% salary during the probation period.
Employee benefit card offering discounted rates at Accor hotels worldwide.
Develop your talent through Accor’s learning programs.
Offer accommodation and meals for candidates from other provinces.
Shuttle bus for candidates in Nha Trang and fuel allowance for those in Cam Ranh and Cam Lam.
7 insurance coverage from the first day of probation.
Full benefits under labor laws.

Cập nhật gần nhất lúc: 2025-10-18 19:50:02